Monday, December 5, 2011

One Great . . . shrimp dish

It was the last quiet Saturday night before the holiday party onslaught begins. Just two of us at home, primed for a peaceful weekend. We wanted something that would be as indulgent as a restaurant meal with no more work than a frozen dinner.

Solution: A half-bag of frozen shrimp, a handful of dried fettucine, some garlic, butter and lemon juice. Thanks to "The Splendid Table's How to Eat Supper," I found Lynne Rossetto Kasper's recipe for North Shore Shrimp Scampi, based on a version she found in Hawaii.

It called for marinating the shrimp for 24 hours, but I didn't have that kind of time. Instead, we thawed them for an hour in the powerfully flavorful marinade. It was so easy, I had time to make a classic French chard gratin with Swiss chard I found at the farmer's market Saturday morning.

Thanks, Lynne.

North Shore Shrimp Scampi
Serves 2 or 3 or can be doubled

1/3 cup good olive oil
1 tablespoon fresh lemon juice
6 or 7 fat garlic cloves, peeled and minced
1/4 teaspoon each salt and freshly ground black pepper, plus more to taste
1 pound raw extra-large or jumbo shrimp, fresh or frozen, shelled
3 tablespoons butter, divided
1/4 cup dry white wine
Juice of 1/2 lemon
2 tablespoons fresh parsley leaves (I skipped it and used minced green onion tops instead)
Combine the olive oil, 1 tablespoon lemon juice, garlic, 1/4 teaspoon each salt and pepper and the shrimp. (If they're frozen, rinse them under cold running water to break them apart, then let them thaw in the marinade. If they have shells, you can shell them before cooking.) Refrigerate overnight (or about an hour, if you're short on time).

Bring a large pot of salted water to boil for the pasta. About 15 minutes before serving, place a 12-inch skillet over medium-high heat. Add the pasta to the boiling water and cook 11 to 12 minutes or according to directions. In the skillet, melt 2 tablespoons butter with a little salt and pepper. Add the shrimp with the marinade. Stir once or twice, reduce heat to medium low, cover and cook 3 to 4 minutes, until shrimp are just cooked through. Use a slotted spoon to move them to a bowl.

Turn the heat under the skillet to medium-high. Stir the wine into the pan juices and boil for 1 minute, or until the juices are reduced. Remove from heat and stir in the remaining 1 tablespoon butter. Drain the pasta and add to the skillet. Add the shrimp and toss to coat everything with the sauce. Drizzle with half a lemon and parsley (or green onions). Serve immediately, with warm bread for sopping up the juices.


Anonymous said...

The only thing that would make this better is if the Shrimp were from the NC or SC coast. Best shrimp in world!

Kip from Kernersville said...

Do you know why fish are so thin? They eat fish!

Anonymous said...

I read this recipe this morning and thought..."I have all these ingredients" so I jumped out of bed and put it together to marinate. Will have for supper tonight!

Ms Thuy trang said...
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