Shrimp in Buttered Wine Sauce

This recipe is a new take on shrimp scampi. I hesitate to call it scampi because it is so much better than traditional scampi with overcooked shrimp swimming in butter. What makes this recipe so good is brining and then poaching the shrimp in a homemade stock rather than stir frying. Frying shrimp often results in a rubbery texture. This shrimp is moist. The sauce not only tastes amazing on the shrimp. We drizzled it on the asparagus that I served with the shrimp and soaked up every last drop with bread.

Ingredients

1.5 pounds raw jumbo shrimp with shells on
3 Tablespoon kosher salt
2 Tablespoons sugar
1 quart cool water
2 Tablespoon canola oil, divided
1 cup dry white wine
1 teaspoon dried thyme
8 cloves garlic, sliced - not minced
1/4 - 1/2 teaspoon red pepper flakes (depending on how much heat you want in the final dish)
1/4 teaspoon black pepper
3 Tablespoons fresh lemon juice
1 teaspoon cornstarch
4 Tablespoon cold butter, cut into chunks
2 Tablespoons fresh chopped parsley or 1 teaspoon dried parsley
Lemon slices for garnish - optional

Instructions

Peel and devein the shrimp, reserving the shells.
In large bowl, combine kosher salt, sugar and one quart cool water. Stir until salt and sugar are dissolved. Add shrimp, cover with plastic wrap and place in the refrigerator for 15 minutes.
Place several layers of paper towels on a plate. Drain shrimp in colander and place on covered plate.
Allow shrimp to drain further on the paper towel as you prepare the dish.

Prepare the shrimp stock by adding one tablespoon oil to a large skillet over medium-high heat. Add the shrimp shells. Saute the shrimp shells until they turn opaque. Reduce heat to medium. Add white wine and thyme. Allow to simmer for 5 minutes.
Place a wire strainer over a bowl and strain the stock by pouring into the strainer. Press the shells with a spoon to collect all the liquid. Discard the shells and set the stock aside.

In the same skillet, add another one tablespoon of oil. Add garlic slices, red pepper flakes and pepper. Saute, stirring constantly for 3 - 5 minutes. Add reserved stock. Bring to a simmer. Add shrimp, cover and cook for 5 minutes. Check shrimp to ensure they are cooked through. Then, remove shrimp with a slotted spoon.
Combine lemon juice and corn starch. Add to stock in skillet and cook for several minutes, stirring constantly, until thickened.
Add butter and parsley and continue stirring until butter is melted and incorporated into the sauce.
Return the shrimp to the pan and stir to cook thoroughly.
To serve, place shrimp on plate and add sauce on top. Add lemon slice as garnish, if desired.