Prep 10 mins
Cook 5 mins
Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims.
- 2 tablespoons olive oil
- 12 large shrimp, about 16 per pound, peeled and deveined, shells reserved for shrimp butter, if using
- 1 teaspoon dried red pepper flakes (or more)
- 2 teaspoons chopped garlic
- 2 teaspoons freshly squeezed lime juice
- 1⁄4 cup dry vermouth
- 1⁄4 cup butter (shrimp butter, see note below)
- mesclun, mixed young salad greens, for garnish
- HEAT THE OLIVE OIL in a large skillet over medium-high heat until hot and just beginning to smoke.
- Add the shrimp and cook until lightly browned, about 2 minutes on each side, and then pour off any oil remaining in the pan.
- Add, in this order, the red pepper flakes, garlic, lime juice, and vermouth, and then simmer to reduce the liquid by half, 1 to 2 minutes, shaking the pan gently.
- Add the butter, take the pan from the heat, and swirl the pan to gently melt the butter and incorporate it into the pan juices.
- SPOON THE SHRIMP and the butter sauce onto individual plates, garnish with a small mound of mesclun, and serve immediately.
- NOTE: To make shrimp butter, melt 1/2 cup unsalted butter in a medium saucepan over medium heat, then add the shells from the shrimp and cook until the shrimp shells are deep red and the butter is quite aromatic, about 10 minutes. Strain the butter to remove the shells, and then chill. Keep the butter cold until just before adding it to the cooked shrimp.