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dgmodel

Dinner...

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1 1/2 pound jumbo shrimp, shelled and deveined

salt and freshly ground black pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

1/4 cup dry white vermouth

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely chopped flat-leaf parsley leaves

1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

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Originally posted by dgmodel

1 1/2 pound jumbo shrimp, shelled and deveined

salt and freshly ground black pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

1/4 cup dry white vermouth

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely chopped flat-leaf parsley leaves

1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

.....

damn! :eek: so, when are you coming to cook for me????? :D

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Originally posted by dgmodel

1 1/2 pound jumbo shrimp, shelled and deveined

salt and freshly ground black pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

1/4 cup dry white vermouth

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely chopped flat-leaf parsley leaves

1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

actually i make a linguine with white clam sauce that is very similar to that above.

btw.. i finally hit up PFChangs! :aright: thanks for the rec!

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i just finished eating... one the best meals ive ever prepared... a huge newyork strip steak... broiled to med.rare... baked potato garden salad with italian dressing... and a petes wicked summer ale to wash it all down... mmm mmm mmm...

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Originally posted by dgmodel

how was it??? whats your opinion of it???

i went my last trip to boston. my friends and I all loved it! we just ordered a bunch of different plates... so much food but all yummy! :D:aright:

btw. suthrnbelle thats where we ran into sean -- the bartender

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its not THE GREATEST... but its pretty fuckin close... i love it that the servings are family sized... this way everyone can order several different disshes and ppl can split and share and mix things up... did you try the salad with the peanut dressing??? my GOD its to die for... phenomenal... well im glad you liked it...

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