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Shrimp Scampi
Garlicky, buttery, perfectly cooked shrimp
Ingredients
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- 1½ lbs shell-on jumbo shrimp
- 3 tbsp salt + 2 tbsp sugar (for brine)
- 2 tbsp olive oil
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 3 tbsp lemon juice
- 1 tsp cornstarch
- 8 cloves garlic, sliced thin
- ½ tsp red pepper flakes
- 4 tbsp butter
- 2 tbsp parsley
Instructions
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- Peel shrimp, reserve shells. Brine shrimp in salt, sugar, 1 quart water for .
- Cook shells in 1 tbsp oil until spotty brown. Add wine and thyme, simmer . Strain, reserve liquid.
- Mix lemon juice and cornstarch.
- Cook garlic and pepper flakes in oil over medium-low until golden, .
- Add wine mixture, simmer. Add shrimp, cover, cook .
- Transfer shrimp. Add lemon-cornstarch mixture, cook until thickened.
- Off heat, whisk in butter and parsley. Return shrimp, toss.
Notes
- Brining keeps shrimp juicy.
- Making stock from shells adds depth.
- Poaching in wine cooks shrimp more evenly.
America's Test Kitchen (ATK's #1 most popular recipe)