Shrimp always goes well with pasta, this Shrimp is recommended for pastas, but can be used along with other foods like, Rice, kuse Kuse, etc.
1 pound jumbo shrimp, shelled to the tail or totally shelled.
A little salt, (depending on use) and freshly ground black pepper
2 tablespoons butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped parsley leaves
2 teaspoons of celery
2 ounces olive oil
1/4 to 1/2 cup vermouth
- Put the shrimp on a large open pan or wear plate. Arrange the shrimp so they lay flat and are evenly spaced or unslice, what ever size you may like you shrimp.
- Heat a large pan or skillet. To about 150 F, Season the shrimp with salt and pepper and a touch of garlic. Add olive oil to the skillet or frying pan. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
- Return the skillet to the heat and pour in the lemon juice & vermouthBoil the liquid until slightly thickened, about 45 seconds. Stir the lemon, celery and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
- Divide the shrimp in your plates, served hot & delicious.
This scampi Take as easy as 15-20 mins to prepare and 10-15 mins to cook.
We always put a little twist on our foods sometimes, straying from the recipes a little but that’s ok, it is all to suit your taste as well. Hope you try and enjoy.