Thursday, June 21, 2012

Shrimp Scampi

Sometimes you need a quick and simple meal that is as elegant as it is easy to prepare.  A need to treat yourself to something wonderful, without any of the fuss or stress.  Enter shrimp scampi.  Why is this dish so intimating?  I have no idea.  Once I had all of the ingredients assembled, it actually took more time for the pasta to cook than for me to prepare the shrimp.  I used previously frozen fully cooked shrimp.  Starting from raw shrimp will not add much more time to the process and will probably yield a much more flavorful result.

adapted from

serves 2-3

The Ingredients:
1 lb jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 Tbsp unsalted butter
1 teaspoons minced garlic
3 Tbsp dry white vermouth
2 tsp freshly squeezed lemon juice
2 tsp fresh parsley, minced
1/4 teaspoon grated lemon zest
2 cups cooked spaghetti, vermicelli or capellini pasta 

The Process: 

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.  Season with salt and pepper.

Melt butter in a large skillet over medium heat. Raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without disturbing, for 1 minute. Add the garlic and saute for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Add the vermouth and lemon juice to the hot skillet. Boil the liquid until slightly thickened, about 30 seconds, while deglazing the pan.  Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the paste between two or three plates.  Top with the shrimp and drizzle with sauce.  Serve hot.

The Review:
Quick, romantic and tasty. Of course, anything involving seafood earns extra points in Ross' book.  This is likely to be added to our rotation of favorites.  When I'm not trying out a new recipe, that is.

No comments:

Post a Comment