Ingredients: |
Ingredients: 1 1/2 teaspoons plus 3 tablespoons unsalted butter, cut into small pieces
1/4 cup panko breadcrumbs
Sixteen 16/20 shrimp, shelled and deveined, tails on
Kosher salt
2 tablespoons canola oil
2 large cloves garlic, grated on a rasp
3/4 cup dry white wine
2 dashes Worcestershire sauce
2 dashes hot sauce, such as Tabasco
1 large lemon, zested and halved
1/2 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
Crusty bread, optional
|
Directions: |
Directions:
Melt 1 1/2 teaspoons butter in a small skillet over medium-high heat, then add the panko and cook, stirring constantly, until the breadcrumbs are golden and toasty-scented, about 2 minutes. Set aside.
Sprinkle the shrimp on both sides with salt. Heat a large skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, quickly arrange the shrimp in a single layer, with a little space between each. Brown the shrimp on their first sides, adding a couple of pieces of the butter around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp on their second sides and brown, 1 to 2 minutes. Quickly transfer the shrimp to a plate.
Return the skillet to medium heat. Add the remaining butter and the garlic to the skillet. Press the garlic into the melting butter to break up any clumps. Add the wine and stir up the brown bits in the bottom of the skillet. Add the Worcestershire, hot sauce and lemon zest. Simmer until the garlic softens and the wine reduces down to a lush sauce, 3 to 5 minutes. Add the parsley and squeeze the juice from half a lemon into the sauce.
Return the shrimp to the skillet and sprinkle with the red pepper flakes. Toss the shrimp in the sauce to coat well. Remove the skillet from the heat. Sprinkle the shrimp with some more lemon juice and the toasted panko and transfer to a platter.
Serve with crusty bread, if using.
|
This recipe for Classic Shrimp Scampi is from