Cooks Illustrated shared this recipe in their e-notes newsletter. Looks delicious. This recipe delivers juicy, tender shrimp scampi and takes only 10 minutes to
prepare. Serve the scampi with plenty of bread to soak up the garlicky juices.
Serves 4 to 6
1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon
oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring
occasionally, until just opaque, about 1 minute; transfer to medium bowl.
Return pan to heat and repeat process with remaining oil and shrimp.
2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add
garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat,
add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add
parsley and cayenne, and season to taste with salt and pepper. Return shrimp
and accumulated juices to skillet. Toss to combine; serve immediately.
2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined, if desired
3 tablespoons unsalted butter
4 medium garlic cloves, minced or pressed through garlic press
2 tablespoons juice from 1 lemon
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper