- 1 1/2 pound jumbo shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1/4 cup dry white vermouth
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely chopped flat-leaf parsley leaves
- 1/4 teaspoon grated lemon zest
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.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, 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 moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. 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 shrimp among 4 plates and Add a side of your Favorite pasta to make it your Main Dish….
Good Choice of wine to drink with Shrimp Scampi
Pinot Grigio (Citrusy, light white wine)
Herb Garlic Bread
- 6 large garlic cloves, chopped
- 1/4 cup flat-leaf parsley
- 1 tablespoon fresh chopped basil leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 1 large baguette
Preheat the oven to 350 degrees F.
Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.
Lots of GARLIC… No vampires allowed!
Al Grant Realty Group – Re/Max Allegiance
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Recipes Courtesy of Food Network