Shrimp Scampi

By á-4084

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound (21 to 25 count) shrimp, peeled and deveined
• 3 garlic cloves, minced
• 2 large plum tomatoes, peeled, seeded, and diced
• 2 tablespoons fresh lemon juice
• 2 tablespoons vermouth or dry white wine
• 2 tablespoons unsalted butter, cut into 4 pieces
• 2 tablespoons finely chopped fresh parsley
• Kosher salt
• Freshly ground black pepper
• Crusty Brread

Details

Adapted from subzero-wolf.com

Preparation

Step 1

Heat the oil in a large skillet or sauté pan over medium heat until it shimmers, 1 to 2 minutes, then add the shrimp. Cook, stirring often, until the shrimp start to curl and turn pink, 1 to ½ minutes.

Add the garlic and cook until fragrant, about 30 seconds, then add the tomatoes and cook for 30 seconds more. Turn off the heat and stir in the lemon juice and vermouth. Add the butter, stirring it into the sauce until it melts. Stir in 1 tablespoon of the parsley and season with salt and pepper. Sprinkle the remaining 1 tablespoon of parsley over the top and serve.