December 28, 2017
Main Dish, Shellfish, Shrimp,
Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Wine more
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"Enjoyed this dish at a neighbours and she kindly gave me the recipe which she got from her American mother-in-law."
Dissolve salt and sugar in a 1 quart of cold water in a large container and submerge shrimp in brine, cover and refrigerate for 15 minutes and then remove shrimp from brine and pat dry with paper towel.
Heat 1 tablespoon oil in a 12 inch skillet over high heat until shimmering and add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes.
Remove skillet from heat and carefully add wine and thyme sprigs and when bubbling subsides, return skillet to medium het and simmer gently, stirring occasionally, for 5 minutes and then strain mixture through colander set over a large bowl and then discard shells and reserve liquid (you should have about 2/3 cup and then wipe out skillet with paper towels.
Combine lemon juice and cornstarch in small bowl and heat remaining 1 tablespoon oil, garlic, pepper flakes and pepper in now empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes and then add reserved wine mixture, increase heat to high, and bring to a simmer and then reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes and then remove skillet from heat and using slotted spoon, transfer shrimp to bowl.
Return skillet to medium heat, add lemon juice, cornstarch mixture, and cook until slightly thicken, about 1 minute.
Remove from heat and whisk in butter and parsley until combined and then return shrimp and any accumulated juices to skillet and toss to combine.
Serve, passing lemon wedges separately (my neighbour likes to serve it over pasta or rice).
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