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


Unknown said...

What an amazing young chef. I bet you are proud of him and boy do these recipes sound good.
Happy Twirls

JJ said...

Thanks for dropping by my blog.
I love to eat too - as my spreading figure will testify
Will make sure I look in often for unusual recipes.
My favourite is Italian.

LV said...

I wish I could have had lunch with you today. After church, I ate a local cafeteria. They had nothing as inviting as what you made. Makes my mouth water. Nice of you to leave me a comment.

The Old Parsonage said...

Thanks for stopping by The Old Parsonage! I'm still making my PS visits. So glad that I'm a little late - the scampi sounds and looks wonderful!

Please stop by The Old Parsonage anytime, I love company!


Dreamgirl said...

Oh... yummy! My son would love this dish... scampi is his absolute favorite!

Thanks for always sharing your wonderful recipes!

See you around!

Marina Capano said...

What an amazing young chef!!congrats!


Jorgelina said...

What an amazing young chef!!

Olga said...

looks like the love of cooking runs in the family :)

ugh, that reminds me I accidentally dropped a bottle of my sherry vinegar and it broke: my kitchen smelled for days!

My Little Space said...

Mary, you must be very very proud of him! And I am truly happy for you.

Jamie said...

I wished either of my sons showed this much enthusiasm and talent when it comes to cooking. Good on ya!

This scampi looks fabulous and delicious. Yum!

Heather S-G said...

Wow...he did a fantastic job...I'm drooling! :D

Katy ~ said...

Zach is doing a splendid job; the scampi looks out of this world. It's one of my favorites.

Jeanie said...

Thanks for visiting me on Pink Saturday. I stopped by to see your pink but was even more delighted to see your food! Shrimp scampi is a favorite of mine! I suspect I'll be back here!

Deb in Hawaii said...

Zach is getting to be quite the little foodie! The shrimp looks amazing!

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