Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, shrimp scampi fusf. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shrimp Scampi FUSF is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Shrimp Scampi FUSF is something that I have loved my whole life.
Recipe of Shrimp Scampi FUSF
To get started with this particular recipe, we must prepare a few components. You can have shrimp scampi fusf using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Shrimp Scampi FUSF:
Get 4 1/2 teaspoons kosher salt
Get 1 tablespoon sugar
Make ready 12 oz. shell-on shrimp (16-20/lb.)
Prepare 4 teaspoons extra virgin olive oil
Get 1/2 cup dry vermouth
Take 2 sprigs fresh thyme
Make ready 4 1/2 teaspoons lemon juice
Prepare 1/2 teaspoon cornstarch
Get 4 large cloves garlic, sliced thinly
Get 1/4 teaspoons freshly ground black pepper
Make ready 2 tablespoons unsalted butter, cut into 1/2 inch pieces
Prepare 2 teaspoons chopped fresh parsley
Instructions
Instructions 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.
As simple as that Steps to Make Shrimp Scampi FUSF
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