Shrimp Scampi FUSF.
Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, shrimp scampi fusf. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Shrimp Scampi FUSF is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes yummy. Shrimp Scampi FUSF is something that I have loved my entire life. They're nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have shrimp scampi fusf using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp Scampi FUSF:
- {Get 4 1/2 teaspoons of kosher salt.
- {Prepare 1 tablespoon of sugar.
- {Make ready 12 oz. of shell-on shrimp (16-20/lb.).
- {Take 4 teaspoons of extra virgin olive oil.
- {Get 1/2 cup of dry vermouth.
- {Get 2 sprigs of fresh thyme.
- {Take 4 1/2 teaspoons of lemon juice.
- {Prepare 1/2 teaspoon of cornstarch.
- {Get 4 of large cloves garlic, sliced thinly.
- {Make ready 1/4 teaspoons of freshly ground black pepper.
- {Prepare 2 tablespoons of unsalted butter, cut into 1/2 inch pieces.
- {Get 2 teaspoons of chopped fresh parsley.
Steps 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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