Shrimp Scampi

"I got this from Tonys Market web site"
photo by a user photo by a user
Ready In:




  • Peel, devein and rinse shrimp, transfer to salted water and brine for 20-30 minutes. Remove from brine and spread out on paper towels to dry completely. Sprinkle with pepper to taste. Meanwhile, slowly pre-heat a very large, heavy skillet over medium heat as you prepare your other ingredients and side dishes.
  • Add olive oil and 1 TBS butter and raise heat to high. Place the shrimp in the pan, spacing evenly, and cook on one side without stirring (give the pan one or two quick shakes) for 30-60 seconds. Add the garlic and crushed red pepper (to taste) and cook 30-60 seconds longer. Turn the shrimp over and cook for about 1 minute more – ideally your shrimp should be underdone at this point. Transfer to a bowl.
  • Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Stir the zest and parsley into the sauce, remove from heat and stir in shrimp followed by remaining 1 TBS butter. Adjust seasonings as desired, and serve over pasta, rice or orzo.

Questions & Replies

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  1. Well done! Brining the shrimp is indeed a brilliant idea. I was somewhat skeptical about the vermouth, not particularly liking it in a martini, but pressed on anyway. The results led to some of the most flavorful scampi I've had. I forsee using a lot more vermouth!
  2. I loved this recipe! Brining is a brilliant idea, it really pumps up the flavor of the shrimp. I followed the recipe mostly but I increased the amount of vermouth and lemon juice, adding about 1/2 cup vermouth and another tablespoon of lemon juice at the end to simmer. And I tossed some extra parsley on top along with some parmesan cheese when I served the shrimp and sauce on pasta. The only thing that I'll do different next time - and there will be a next time - is to toss in the garlic and red pepper about 30-45 seconds before I remove the shrimp. The garlic got a little too done for my liking. Thank you Sherry, this recipe is a keeper!


<p>I am not a great cook but my husband is!!! We love to cook together, I research, we shop together and I generally get in the way while he cooks!! It is something we enjoy doing together and hopefully this site will enhance the experience.</p>
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