Hello, I’m Marie. Today, I’m gonna show you how to prepare shrimp scampi fusf recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Shrimp Scampi FUSF Recipe
Shrimp Scampi FUSF is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Shrimp Scampi FUSF is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have shrimp scampi fusf using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Shrimp Scampi FUSF:
- Take 4 1/2 teaspoons kosher salt
- Make ready 1 tablespoon sugar
- Get 12 oz. shell-on shrimp (16-20/lb.)
- Prepare 4 teaspoons extra virgin olive oil
- Prepare 1/2 cup dry vermouth
- Take 2 sprigs fresh thyme
- Get 4 1/2 teaspoons lemon juice
- Get 1/2 teaspoon cornstarch
- Take 4 large cloves garlic, sliced thinly
- Make ready 1/4 teaspoons freshly ground black pepper
- Make ready 2 tablespoons unsalted butter, cut into 1/2 inch pieces
- Get 2 teaspoons chopped fresh parsley
Instructions to make Shrimp Scampi FUSF:
- Dissolve the salt and sugar in 2 cups cold water. Place shrimp in brine, cover and refrigerate for 15 minutes. Remove shrimp from brine, pat dry with paper towels. Remove the shells and set aside.
- Heat 1 1/2 teaspoons oil in skillet over high heat until it shimmers. Add shrimp shells and cook, stirring constantly until slightly brown and spotty, 2-4 minutes. Remove skillet from heat and add vermouth and thyme. When bubbling stops, return skillet to medium heat and simmer, stirring occasionally for 4 minutes. Strain through a colander set over a bowl. Discard shells and reserve the liquid. Wipe out skillet with paper towels.
- Combine lemon juice and cornstarch in small bowl and set aside. Heat remaining 1 tablespoon oil, garlic and pepper in skillet over medium heat until garlic is fragrant, but not browned. Add reserved vermouth mixture, increase heat to medium, add shrimp, cover and cook, just until shrimp is opaque. Remove skillet from heat and with a slotted spoon remove shrimp to a bowl.
- Return skillet to medium heat, add lemon juice and cornstarch mixture and cook until thickened, about one minute. Remove from heat, whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve with buttered egg noodles, steamed basmati rice or toasted crusty bread.
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