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Hello Mom, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shrimp scampi fusf. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Shrimp Scampi FUSF is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Shrimp Scampi FUSF is something that I’ve loved my whole life. They’re nice and they look fantastic.
Here is how you cook it. How to Cook Tasty Shrimp Scampi FUSF ? Shrimp Scampi FUSF Based on a Cooks Illustrated recipe, with several tweaks.
To get started with this recipe, we must prepare a few ingredients. You can cook shrimp scampi fusf using 12 ingredients and 4 steps. Here is how you can achieve that.
Active ingredients of Shrimp Scampi FUSF:
- Take 4 1/2 teaspoons kosher salt
- Take 1 tablespoon sugar
- Make ready 12 oz. shell-on shrimp (16-20/lb.)
- Take 4 teaspoons extra virgin olive oil
- Get 1/2 cup dry vermouth
- Get 2 sprigs fresh thyme
- Prepare 4 1/2 teaspoons lemon juice
- Make ready 1/2 teaspoon cornstarch
- Make ready 4 large cloves garlic, sliced thinly
- Make ready 1/4 teaspoons freshly ground black pepper
- Prepare 2 tablespoons unsalted butter, cut into 1/2 inch pieces
- Take 2 teaspoons chopped fresh parsley
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Guide To Make Shrimp Scampi FUSF:
- Dissolve the salt and sugar in 2 cups cold water. Place shrimp in brine, cover and refrigerate for 15 minutes. Remove shrimp from brine, pat dry with paper towels. Remove the shells and set aside.
- Heat 1 1/2 teaspoons oil in skillet over high heat until it shimmers. Add shrimp shells and cook, stirring constantly until slightly brown and spotty, 2-4 minutes. Remove skillet from heat and add vermouth and thyme. When bubbling stops, return skillet to medium heat and simmer, stirring occasionally for 4 minutes. Strain through a colander set over a bowl. Discard shells and reserve the liquid. Wipe out skillet with paper towels.
- Combine lemon juice and cornstarch in small bowl and set aside. Heat remaining 1 tablespoon oil, garlic and pepper in skillet over medium heat until garlic is fragrant, but not browned. Add reserved vermouth mixture, increase heat to medium, add shrimp, cover and cook, just until shrimp is opaque. Remove skillet from heat and with a slotted spoon remove shrimp to a bowl.
- Return skillet to medium heat, add lemon juice and cornstarch mixture and cook until thickened, about one minute. Remove from heat, whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve with buttered egg noodles, steamed basmati rice or toasted crusty bread.
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