5 hours ago
I think you can. The firmness. It really comes naturally with repetition and experience. Best to temp with a meat thermometer and develop a familiarity with the cut first. https://t.co/newQjNngAp
Here is my recipe from “The Kitchen” last week if you missed it: Classic Shrimp Scampi
2 tablespoons Canola oil
1-1/2 pounds medium shrimp ( 16) shelled, deveined
3 tablespoons unsalted butter
4 large cloves garlic, thinly sliced
¾ cup dry white wine
½ teaspoon red pepper flakes
2 dashes Tabasco
2 dashes Worcestershire
½ cup flat leaf parsley, stemmed, chopped
Zest & juice from 1 large lemon
¼ cup Panko breadcrumbs, toasted
1. The shrimp: Heat a large skillet over medium heat & add the Canola oil. Season the shrimp on all sides with salt. When oil smokes lightly, remove from the heat & quickly arrange the shrimp in a single layer, with a little space between each & return the pan to the heat. Brown the shrimp on their first side over high heat, 1-2 minutes, adding 1 tablespoon of butter in small pieces around the shrimp as they brown. Turn shrimp on 2nd side & brown 1-2 minutes. They should be browned but not fully cooked. Transfer shrimp to a baking sheet.
2. The sauce: In the pan where you cooked the shrimp, add remaining butter, garlic, a pinch salt & the white wine. Simmer over medium heat, stirring, until the wine all but reduces down & garlic is tender, 3-5 minutes.
3.Finish: Arrange the shrimp in the sauce & warm through over low heat. Baste the shrimp. Sprinkle with red pepper flakes. Cook until shrimp are pink & still tender, 2-3 minutes more. Stir in Tabasco, Worcestershire, parsley, a few grates lemon zest & the lemon juice. Taste for seasoning. Sprinkle with breadcrumbs.