Shrimp Scampi

 1 1/2 lbs jumbo shrimp, peeled, deveined, (save the shells/tails to cook)

Brine:

*3 Tbsp salt

*2 Tbsp sugar

*1 quart water

 

1 Tbsp oil

reserved shrimp shells

1 cup chicken broth

4 springs thyme

8 garlic cloves, sliced, not minced

1/2 tsp red pepper flakes

1/4 tsp pepper

2/3 shrimp stock

3 Tbsp lemon juice

1 Tbsp corn starch

4 Tbsp cold butter

1 Tbsp parsley, chopped

squeeze of lemon (for garnish)

 

1.  Combine the brine ingredients and whisk together.  Add the shrimp and set aside for 15 minutes in the refrigerator covered. 

2.  In a skillet add oil, reserved shrimp shells, chicken broth.  Turn off the heat.  Add thyme and simmer for 5 minutes.  Return to heat. Strain stock and push out all the liquid, should be about 2/3 of a  cup.  Discard the shells. Set aside liquid.

3.  In the skillet heat 1 Tbsp oil, add garlic slices and simmer.  Add red pepper flakes, pepper and cook 3-5 minutes. Pour in the 2/3 cup of shrimp stock into the garlic and pepper.  Add the shrimp and poach, cook for 5 minutes.  Stirring. Remove shrimp from skillet and set aside.

4.  Combine the lemon juice, and corn starch and mix together.  Add to the skillet.  Add the cold butter and the parsley.  Add back the shrimp.  Serve with a squeeze of lemon.

Recipe:  American Test Kitchen