Q1: What is the absolute, number one secret to juicy, not tough or rubbery, shrimp?

The secret is to not overcook them ! Shrimp cook incredibly quickly, in just a few minutes. As soon as they have turned from a translucent grey to an opaque pink color and have curled into a gentle "C" shape, they are perfectly cooked. If they curl into a tight "O" shape, they are overcooked.

Q2: Can I make this dish without the wine or vermouth?

Yes, absolutely! If you prefer not to cook with alcohol, you can simply substitute the 1/4 cup of vermouth with an equal amount of chicken or vegetable broth . Be sure to add an extra, generous squeeze of fresh lemon juice at the very end to provide that bright, acidic note.

Q3: Can I use frozen shrimp for this recipe?

Yes! For the best result, it is crucial to make sure your frozen shrimp are completely thawed and, most importantly, patted very, very dry with a paper towel before you cook them.

Q4: What is the difference between vermouth and white wine?

Dry vermouth is a type of fortified and aromatized white wine. This means it has a slightly higher alcohol content and has been infused with a blend of botanicals, which gives it a more complex, herbaceous, and slightly bitter flavor that is fantastic in pan sauces. A good, dry white wine like a Pinot Grigio or Sauvignon Blanc is a perfect and classic substitute.

Q5: Why is my garlic burning in the pan?

The secret is to add your minced garlic to the pan after you have started searing your shrimp. Garlic has a very high sugar content and can burn very quickly in a hot pan, which will make your entire dish taste bitter. By adding it for just the last minute or two of the cooking process, you are allowing it to become fragrant and golden, but not burned.

Shrimp Scampi (An Easy 15-Minute Recipe!)

A quick and classic recipe for Shrimp Scampi, perfect for an elegant weeknight dinner or appetizer. This one-pan dish features jumbo shrimp, patted dry for a perfect sear, and cooked in a hot skillet with butter and garlic. A simple yet flavorful pan sauce is created by deglazing the pan with dry white vermouth and fresh lemon juice. The dish is finished with a sprinkle of fresh parsley and lemon zest, and is ready in under 20 minutes.

Author: Grace

Ingredients

1 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1/4 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley

Instructions

Pat the shrimp completely dry with a paper towel and season with salt and pepper.
Heat a large skillet over medium heat and add the butter. When the foaming subsides, raise the heat to high.
Add the shrimp to the pan in a single layer and cook, without moving, for 1 minute.
Add the minced garlic and cook for 1 more minute, stirring.
Turn the shrimp over and cook for 2 minutes more, until pink and opaque. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Bring the liquid to a boil and cook for about 30 seconds, until slightly thickened, scraping up any browned bits from the bottom of the pan.
Stir the lemon zest and parsley into the sauce.
Pour the sauce over the shrimp, toss to combine, and serve immediately.

Notes

This is an extremely fast one-pan meal that comes together in just a few minutes of cooking time.
Patting the shrimp completely dry before cooking is a crucial step to ensure they get a good sear rather than just steaming in the pan.
The entire dish, from searing the shrimp to making the pan sauce, is done in the same skillet for maximum flavor and easy cleanup.
This dish is traditionally served over pasta, such as linguine, or with crusty bread for dipping in the sauce.

Find it online: https://www.eatswithsoul.com/shrimp-scampi/