ISO the perfect shrimp scampi

[Cusina]

Living in the Midwest it's difficult to find good shrimp dishes. Red Lobster's version of hot garlicsalt-on-shrimp just doesn't cut it. Thus my quest. After a few less than perfect trials, I found this recipe.

I made a few changes. I prefer lime zest and juice to the lemon, chopped garlic (3 large cloves) instead of the pressed garlic, and used hot pepper sauce instead of cayenne powder. I think I also glugged in about twice as much sherry as was called for.

The flavor was wonderful (my husband about licked the frying pan), but I can't seem to get the texture right. The shrimp was just a bit rubbery and I would like there to be a bit of crispness to it. I didn't want to broil the dish in fear of losing the flavor of the shrimp and burning the garlic. (My stove is a combo model with gas burners and electric oven and broiler).

Any suggestions as to how to achieve scampi perfection? They would be greatly appreciated.

[Dave the Cook]

"Rubbery" usually means overcooked (or possibly old, or overly treated with STP). Shrimp are properly cooked for just a very few seconds, and so many people object to underdone seafood that the tendency is to overcook (though the recipe timing seems right to me).

One thing you might do is brine the shrimp. Among other things, it expands the period of time between "done" and "overdone" -- a nice bit of insurance. And because the brine plumps the shrimp a little bit, you get a nice pop when you bite into them. Is that what you mean by "crispness"? It's not a word I associate with shrimp, unless they've been breaded and fried. Could you elaborate?

[8Track]

I would not press the garlic. I would mince it. IMHO it results in the loss of the garlic oils and makes it too easily overcooked. I never use the press for anything else but marinades and salad dressings.

Otherwise, the recipe seems ok to me. It's really a simple dish that is made or broken by the quality of the shrimp, butter and freshness of the garlic. Do not overcook anything! I would think a minute or two, depending on the size of the shrimp, would be sufficient. With large shrimp, you might even add the minced garlic after the shrimp, because you don't want the garlic to brown too much and get bitter.

[Cusina]

Thanks for the response Dave.

I think what you described as a Pop is what I'm after. A bit of difference between the texture of the outside of the shrimp as opposed to the inside, like a good pan fried piece of fish (not breaded) that has little seared crust on the outside and a tender interior.

I will try brining. I've been marinating the shrimp in the sauce, minus the butter, for about 30 minutes before cooking. Should I soak them in brine prior to that or instead of that? Then they only need to be cooked in butter for a minute or two, till just pink, right? I think I've been overcooking them somewhat hoping for that sear.

[dano1]

Like Dave said a quick salt and rinse will "plump" the shrimp. You might try lightly flouring the shrimp also before sautee. Sounds kind of goofy for scampi but one chef i worked with swore by it. The flour will form a nice crust and help bind your sauce.

I didnt read your recipe but also removing the shrimp after sautee then finishing your sauce will help to keep the shrimp from overcooking. You can also broil after topping with a breadcrumb, garlic parsley,evo mixture for a little gratin action.

hth, danny

[tryska]

i understand what you mean about crispy....

i wonder if you did turn the heat up a little on the pan, and take the shrimp out of the liquid, sear them real quick on each side, and then add the liquid to cool the pan down and lower the heat, simmer and proceed witht he rest of the recipe.

[Cusina]

Thanks too 8track and dano, I think our posts crossed.

I did chop (mince) the garlic and I think you are so right, it makes all the difference. The simplicity of this dish is exactly what I love about it!

I'll have to try the flour too. I finish my pan fried zucchini in that way (basically the same dish, just with zucchini and tomatoes instead of shrimp) and it's great.

Thanks again! I'll let you know how it works out.

[Dave the Cook]

Brine before marinating, no longer than 30 minutes. The brine formula is:

1/2 cup Diamond Crystal kosher, or

6 tablespoons cup Morton kosher, or

1/4 cup table salt

per quart of water

The brine should be below 40 degrees F. I usually dissolve the salt in half the water, hot from the tap. Then I add ice water to make the full amount and stir till the ice has melted. This gets me pretty close to the target temperature. I dump the shrimp in and refrigerate.

Yes, just until pink. You can check the head end of the shrimp to be sure it's cooked through.

[trillium]

The Cantonese love crisp shrimp and tend to sprinkle salt and a little sugar over them and let them sit while preparing the rest of the ingredients for a dish. I hate sugar in savory food, but I'll do this because it works really well and I don't notice the sugar, the shrimp just taste shrimpier and very crisp.

regards,

trillium (trying really hard not to make any snarky remarks regarding "shrimp scampi" just don't make me order a "chai tea latte" and I'll be fine)

[Cusina]

Yeah, yeah, I didn't figure I'd get through this without any snarking. It's like a rite of passage for a novice.

But I'm thick skinned and it's worth it for good shrimp!