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Peter Canlis Shrimp

Source of Recipe


From "The Northwest Best Places Cookbook: Volume 2"






List of Ingredients



• 2 Tbsp olive oil
  
• 12 large shrimp (about 3/4 lb.), peeled and deveined (shells reserved for shrimp butter, if using; see note)
  
• 1 to 2 tsp dried red pepper flakes
  
• 2 tsp chopped garlic
  
• 2 tsp freshly squeezed lime juice
  
• 1/4 cup dry vermouth
  
• 1/4 cup shrimp butter or cold unsalted butter, cut into pieces
  
• Mesclun (mixed young salad greens), for garnish
  






Instructions



1. Heat the olive oil in a large skillet over medium-high heat until hot and just beginning to smoke. Add shrimp and cook until lightly browned, about 2 minutes per side. Pour off any remaining oil in pan.
   
   
2. Add, in this order: the red pepper flakes, garlic, lime juice and vermouth; simmer to reduce liquid by half, 1 to 2 minutes, shaking the pan gently.
   
   
3. Add butter, take pan from the heat, and swirl to gently melt the butter and incorporate it into pan juices. Spoon shrimp and butter sauce onto individual plates; garnish with a small mound of mesclun and serve immediately.
   
   Makes 2 appetizer servings.
   
   NOTE: To make shrimp butter, melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Add the shells from the shrimp and cook until shells are deep red and the butter is quite aromatic, about 10 minutes. Strain butter to remove shells, then chill. Keep cold until just before adding it to the cooked shrimp. (Freeze remaining butter.)