Brined Shrimp Scampi
Ingredients
- 2 pounds of jumbo (under 15 count per pound) with shells on)
- 4 tablespoons kosher salt
- 2 tablespoons sugar
- 1 cup dry white wine
- 1 cup chicken stock
- 3 tablespoons olive oil
- ½ cups fresh oregano chopped
- 3 tablespoons fresh lemon juice
- 1.5 tablespoons capers
- 8 garlic cloves sliced Goodfellows thin
- 1.5 teaspoons corn starch
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 5 tablespoons unsalted butter
Instructions
- Peel and devein the shrimp saving the shells to use to make a stock
- In a large plastic container combine salt and sugar with 3 cups of cold water whisking until sugar and salt dissolve. Add the shrimp, cover and let brine in the refrigerator for 15 minutes. Remove from the brine and let shrimp dry on a paper towel.
- In a large skillet heat a tablespoon of olive oil and then sauté the shrimp shell for a few minutes until they turn color. Add the wine and deglaze the pan. Then add the chicken stock, bring to a boil and reduce for 5 minutes.
- Strain the stock from the shells and set aside.
- Return the skillet to a low heat add, 2 tablespoons of olive oil and garlic. Sauté for a few minutes and then add red pepper flakes and black pepper stirring to make sure the peppers coat the garlic.
- When the garlic begins to turn color add back the stock and the shrimp, bring to a low boil and poach the shrimp covered for 2 minutes or until the shrimp just turns opaque. Remove the shrimp. (Don’t overcook the shrimp… err on the side of undercooking as you will be reheating the shrimp at the end)
- Combine the lemon juice and corn starch in a small bowl whisking together until the cornstarch dissolves.
- Bring the stock to a boil, add capers and oregano and then whisk in the lemon juice/cornstarch allowing the stock to thicken into a sauce. Finish by whisking in the butter
- I poach the shrimp and make the sauce in advance and let them cool separately. Just before serving, reheat the sauce and then add the shrimp for a few minutes to reheat.
- Serve with rice