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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this from Tonys Market web site Ingredients:
1 1/2 lbs large white gulf shrimp, shelled and de-veined |
1 tablespoon kosher salt dissolved in 4 cups cold water |
1/2 teaspoon white pepper |
1 tablespoon olive oil |
2 tablespoons butter, separated |
2 teaspoons minced fresh garlic |
1 pinch crushed red pepper flakes (optional) |
1/4 cup dry white vermouth |
1 tablespoon fresh lemon juice |
1 tablespoon chopped italian parsley |
1/4 teaspoon grated lemon zest |
Directions:
1. Peel, devein and rinse shrimp, transfer to salted water and brine for 20-30 minutes. Remove from brine and spread out on paper towels to dry completely. Sprinkle with pepper to taste. Meanwhile, slowly pre-heat a very large, heavy skillet over medium heat as you prepare your other ingredients and side dishes.
2. Add olive oil and 1 TBS butter and raise heat to high. Place the shrimp in the pan, spacing evenly, and cook on one side without stirring (give the pan one or two quick shakes) for 30-60 seconds. Add the garlic and crushed red pepper (to taste) and cook 30-60 seconds longer. Turn the shrimp over and cook for about 1 minute more – ideally your shrimp should be underdone at this point. Transfer to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Stir the zest and parsley into the sauce, remove from heat and stir in shrimp followed by remaining 1 TBS butter. Adjust seasonings as desired, and serve over pasta, rice or orzo.
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