Tasty Tools Juicer Challenge: Shrimp ScampiPosted: June 3, 2008
This months Tasty Tool’s challenge is using a juicer! It couldnt have come at a better time as I was using my juicer tonight to juice a lemon for our shrimp scampi. This recipe comes from the Food Network and is excellent. Easy, quick, and soooo buttery good!
Dont forget to visit, Joelen’s Culinary Adventures to see May’s Tasty Tool Challenge and all the result from June later this month! http://joelens.blogspot.com/search?updated-max=2008-05-28T11%3A32%3A00-06%3A00
ENJOY! I have included my picture using my juicer and the final product! YUM!
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-I used a dry white wine
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 or arrange on a platter and serve. I served it over pasta!