Family-Style Shrimp Scampi

• hidangan: 4-6

Bahan-bahan

1 tablespoon olive oil

4 cloves garlic, minced

1/4 cup dry white wine

1/4 cup clam juice

2 pounds extra-large shrimp, peeled

4 tablespoons cold unsalted butter, cut into 4 pieces

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley leaves

Lemon wedges for serving

Arahan

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add wine, clam juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; bring to boil. Add shrimp, cover, and cook until shrimp are slightly translucent, about 2 minutes. Reduce heat to medium, stir, cover, and cook until shrimp are just cooked through, about 2 minutes.

2. Using slotted spoon, transfer shrimp to medium bowl. Bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute. Whisk butter, 1 piece at a time, into sauce; stir in lemon juice and parsley. Season to taste and pour mixture over shrimp in serving bowl. Serve with lemon wedges.

Nota

Why This Recipe Works

Most shrimp scampi recipes boast a pretty straightforward preparation, but they yield rubbery shrimp and a watery sauce when you try to super-size the recipe to feed an entire family. To prevent the shrimp in our Shrimp Scampi recipe from becoming tough, we removed them from the pot when they were partially cooked, then added them back in when our butter and wine reached a saucy consistency. Bottled clam juice cut the intensity of the wine in our recipe, and created a bright, briny sauce with real depth. Adding cold butter to our sauce at the end of cooking thickened it to a glossy consistency that coated the shrimp nicely.

Cooks country 2007 February/ March