Shrimp Scampi

Another buttery shrimp dish… I know. Less butter in this one, though, and it feeds more people, and the lemon and booze certainly make it different. Also: garlic. So much delicious garlic. I don’t get scampi much when I’m at restaurants (guilty truth: I get fried things since I won’t fry at home) so I’m not sure how this compares to the standard, but I found it quite tasty and worth peeling all the shrimp to eat — and I do hate peeling shrimp.

Both the roommates liked this one and there were no leftovers, despite there being several sides. Success!

Shrimp Scampi, adapted from Food Network Kitchens

2 lbs. shrimp (at least 31-40, but bigger is better), peeled and deveined
3 Tbsp. butter
5-6 cloves garlic, minced or grated
1/4 c. brandy
juice and zest of 1 lemon
handful fresh flat-leaf parsley, chopped
salt and pepper to taste

Dry off the shrimp and season with salt and pepper.

In a large skillet or pot over medium heat, melt the butter. Let it foam. Once it’s done foaming, crank up the heat and dump the shrimp into the pot. If you have a large enough pot to cook them in one layer, do that! I don’t, and if you’re in that boat you can just stir a bunch. After about a minute, add the garlic; cook for another minute and flip if you’ve got them in one layer, then cook for another couple of minutes. If you’re stirring, tack on another 30-60 seconds to the overall cooking time. Transfer the shrimp to a bowl.

Pour the brandy into the cooking vessel, then put it back on the heat and add the lemon juice. Stir for about 30 seconds, until very slightly thickened; make sure to scrape up any delicious brown bits on the bottom. Add in the parsley and lemon zest and pour over the shrimp.

Serve with delicious crusty bread to sop up extra sauce. Yum!

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~ by iliadawry on 1 November 2012.

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