Shrimp Scampi

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this recipe didn't call for any heat, but it didn't need it.
i changed it up a bit by adding a little more stock and making a cornstarch slurry and a hint of soy sauce.

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This is the recipe I use for shrimp stock. I use it in gumbo as well. Peel the shrimp and put the casings in a bowl of water (however much stock the recipe calls for is how much you use. I usually put the bowl in the microwave and cook on high for a few minutes or you can boil it. The casings will turn pink when it's ready. Once it's done, strain the casings from the water and there's your shrimp stock.

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misleading...was halfway cooking and couldnt find the shrimp stock recepie which they said would 'follow'.

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Unlike most scampi recipes where the shrimp is drowned in butter this is light and super tasty.

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* 2 1/2 pounds shrimp shells
* 2 1/2 quarts plus 1 cup cold water
* 1 cup coarsely chopped onion
* 1/2 cup chopped carrots
* 1/2 cup chopped celery
* 1 tablespoon garlic, roughly chopped
* 1/2 cup mushroom trimmings
* Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems

Directions

Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

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I'm so happy to find a truly delicious recipe that is easy and quick enough to make on a week night with both of us working. Thank you Emeril!!!!

(I did use Swanson chicken broth instead of shrimp stock, and I added a little lemon zest too at the end since I do like mine lemony

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This is a comment to John regarding shrimp stock -
the easiest way to do it is to take all your shrimp peels - and if you have head-on shrimp add the heads, makes a very rich stock. Add onion, celery, carrots, parsley, peppercorns and water to cover, bring to a boil, turn down to a simmer and cook for a while - an hour or so should get you some good stock. You could also use bottled clam juice in place of the shrimp stock.

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The recipe states that the recipe for "Shrimp Stock" follows, but it is never given. So what is Shrimp Stock?

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I've shared this recipe with my family and friends and they love it too! I substituted chicken broth and served it over linguine instead of rice. This recipe is a keeper!

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This is the easiest shrimp dish and it tastes just like meals I have had at really good restaurant's. My family really loves it, and my son is mad he's allergic to shrimp.