AuthorJim BrownShrimp, butter, garlic, red pepper flakes, tarragon, parsley, chives and lemon - that's kind of a slam dunk. And in addition to delicious, it's quick and easy!
Kitchen Essentials
Prep
Peel and devein the shrimp or buy it already peeled and deveined
Ingredients
Your prep is to either buy shrimp that is already peeled and deveined or to peel and devein it yourself.
We're going to put the shelled and deveined shrimp in a bowl and dust it with a large pinch of baking soda and a little sea salt. This will help it stay moist and tender in the high heat. (Hat tip to Kenji Lopez-Alt)
While let the shrimp hang out for a few minutes with the salt and baking soda dusting and we'll prep the rest of our ingredients.
I'm going to use Brown Rice Ramen Noodles, but feel free to use cauliflower rice, jasmine rice or whatever else speaks to you.
We'll preheat the oven to 400 degrees for the asparagus.
We'll prep the rest of our ingredients. Mince the garlic, juice and zest the lemon, trim the herbs and have our red pepper flakes and a 1/2 cup of dry vermouth ready.
Trim the asparagus and toss it with EVOO and sprinkle with salt.
Put the asparagus on the rimmed baking sheet and put it in the oven when the oven is preheated.
Cook rice or ramen per their instructions. The ramen will only take about 5 minutes to cook once the water is boiling.
Put about 3 Tbsp of EVOO in the skillet and turn the heat to medium-high heat and when the oil is shimmering add about half of the shrimp to the skillet.
As soon as the shrimp starts to turn a little pink we'll turn them over. And we'll cook them on the other side for a minute or two.
Then we'll remove them to a plate and add the rest of the shrimp to the skillet and add a little EVOO if necessary. We want to make sure that we don't overcook the shrimp. Remove the rest of the shrimp to the plate.
If necessary add just a touch more EVOO to the skillet and add the garlic and a large pinch of red pepper flakes. We don't want to burn the garlic.
Add the vermouth and we'll cook it till we've reduced it a little and the alcohol smell is gone.
Reduce the heat a little and add the butter and stir it constantly - we want to get a nice silky sauce.
Remove from the heat and add the lemon and salt to taste.
Add the shrimp, the lemon zest and the herbs and return to low heat and stir to completely coat the shrimp.
Plate and enjoy!
Ingredients
Directions
Your prep is to either buy shrimp that is already peeled and deveined or to peel and devein it yourself.
We're going to put the shelled and deveined shrimp in a bowl and dust it with a large pinch of baking soda and a little sea salt. This will help it stay moist and tender in the high heat. (Hat tip to Kenji Lopez-Alt)
While let the shrimp hang out for a few minutes with the salt and baking soda dusting and we'll prep the rest of our ingredients.
I'm going to use Brown Rice Ramen Noodles, but feel free to use cauliflower rice, jasmine rice or whatever else speaks to you.
We'll preheat the oven to 400 degrees for the asparagus.
We'll prep the rest of our ingredients. Mince the garlic, juice and zest the lemon, trim the herbs and have our red pepper flakes and a 1/2 cup of dry vermouth ready.
Trim the asparagus and toss it with EVOO and sprinkle with salt.
Put the asparagus on the rimmed baking sheet and put it in the oven when the oven is preheated.
Cook rice or ramen per their instructions. The ramen will only take about 5 minutes to cook once the water is boiling.
Put about 3 Tbsp of EVOO in the skillet and turn the heat to medium-high heat and when the oil is shimmering add about half of the shrimp to the skillet.
As soon as the shrimp starts to turn a little pink we'll turn them over. And we'll cook them on the other side for a minute or two.
Then we'll remove them to a plate and add the rest of the shrimp to the skillet and add a little EVOO if necessary. We want to make sure that we don't overcook the shrimp. Remove the rest of the shrimp to the plate.
If necessary add just a touch more EVOO to the skillet and add the garlic and a large pinch of red pepper flakes. We don't want to burn the garlic.
Add the vermouth and we'll cook it till we've reduced it a little and the alcohol smell is gone.
Reduce the heat a little and add the butter and stir it constantly - we want to get a nice silky sauce.
Remove from the heat and add the lemon and salt to taste.
Add the shrimp, the lemon zest and the herbs and return to low heat and stir to completely coat the shrimp.
Plate and enjoy!
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