Ditch the bad wine and grab the vermouth for great shrimp scampi.
Really, it's a good, if slightly masochistic, mantra to live by.
I grabbed a bottle of wine from my cupboard, opened it, and realized it was oxidized. I used it anyway and actually kind of liked the flavor of the sauce even more. Knowing that little accident with my bad wine at home led to a better, more flavorful sauce, I thought about ways to borrow that idea as a solution to my scaling problem.
Here, I wanted that roasted flavor, but without the toughness. Kenji had already explored a similar dish, the Spanish tapas staple of One thing Kenji did was to cook the shrimp shells in the olive oil to infuse it with their flavor, then strain it and use that shrimp oil in the final dish.
In the case of scampi, the little bits of garlic in the sauce are as important to me as the shrimp themselves. Minced garlic, because of all of its surface area, adds tons of flavor all on its own, so I decided to rely on that for my garlic punch.
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