Shrimp Scampi

By [e-mail]

Ingredients

• 1 1/2 lb jumbo shrimp
• 1 med. chopped carrot
• 1 med. chopped rib celery
• 1 small yellow onion, halved
• 3 cloves minced garlic
• 1 bay leaf
• Kosher salt & ground pepper
• 4 T butter
• 1/4 C finely chopped Italian parsley
• 1 T grated lemon zest
• 1/4 C dry white wine
• 1 t lemon juice
• Crushed red pepper
• Lemon wedges

Preparation

Step 1

In large saucepan, combine carrot, celery, onion & bay leaf. Add 4 C water; bring to a boil Over med-hi heat; reduce to simmer & cook 30 min. Strain stock & reserve 1/4 for scampi.

Pat shrimp dry & season with salt & pepper. Melt 3 T butter in large skillet. Add parsley, garlic & lemon zest; cook, stirring occasionally until garlic is golden, 1-2 min. Raise heat to hi, add shrimp; cook until they start to turn pink, @ 1 min. Add reserved stock & simmer until shrimp are just cooked thru, 1-2 min. Add lemon juice & crushed pepper. Stir to coat.

With slotted spoon, remove shrimp to serving platter. Whisk in 1 T butter; simmer gently 1-2 min to thicken. Season to taste with salt & pepper. Pour over shrimp & serve with lemon wedges