Sunday, August 16, 2009
Shrimp Scampi with Cumin, Paprika and Sherry Vinegar
Zach, my grandson, has returned home full of enthusiasm and raring to treat his family to Lucullean delights. I received an email from my daughter yesterday with pictures of Zach making shrimp scampi. Not bad for an eleven year old! Other sites have guest bloggers. We have guest recipe testers. Zach, by the way, gives this recipe 2 very large thumbs up.
Shrimp Scampi...from the editors of Cook's Illustrated
2 tablespoons extra virgin olive oil
2 pounds extra large shrimp (21 to 25 per pound) peeled and deveined
3 tablespoons unsalted butter
4 medium cloves garlic, minced or pressed through a garlic press
2 tablespoons juice from 1 lemon
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Pinch cayenne pepper
Salt and ground black pepper
Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until shimmering. Swirl to coat the pan bottom. Add half the shrimp and cook, stirring occasionally until opaque and just cooked through, about 2 minutes. Transfer the shrimp to a medium bowl. Repeat with the remaining oil and shrimp.
Return the now-empty skillet to medium-low heat. Melt 1 tablespoon of the butter in the pan. When the foaming subsides, add the garlic and cooking, stirring constantly until fragrant, about 30 seconds. Off the heat, ad the lemon juice and vermouth. Whisk in the remaining 2 tablespoons butter, add the parsley and cayenne, and season with salt and black pepper to taste. Return the shrimp and accumulated juices to the skillet. Toss to combine and serve immediately.
Variation: Shrimp Scampi with Cumin, Paprika and Sherry Vinegar
Follow the recipe for Shrimp Scampi, sautéing 1 teaspoon ground cumin and 2 teaspoons paprika with the garlic, substituting an equal amount of sherry vinegar for the lemon juice, and omitting the cayenne.
Source: The New Best Recipe: From the Editors of Cook's Illustrated