Shrimp Scampi

americastestkitchen.com

Maria A.

Love to cook and try out new recipes.

3 tablespoons salt

2 tablespoons sugar

1 ½ pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved

2 tablespoons extra-virgin olive oil

1 cup dry white wine

4 sprigs fresh thyme

3 tablespoons lemon juice, plus lemon wedges for serving

1 teaspoon cornstarch

8 garlic cloves, sliced thin

½ teaspoon red pepper flakes

¼ teaspoon pepper

4 tablespoons unsalted butter, cut into ½-inch pieces

1 tablespoon chopped fresh parsley

note: BEFORE YOU BEGIN

Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the cooking time in step 3 by 1 to 2 minutes. We prefer untreated shrimp, but if your shrimp are treated with sodium or preservatives like sodium tripolyphosphate, skip the brining in step 1 and add ¼ teaspoon of salt to the sauce in step 4. Serve with crusty bread.

Directions at americastestkitchen.com

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