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Volume 42

Dinner This Week: Shrimp Scampi

By Keith Dresser Published

This week’s menus include Shrimp Scampi, Grilled Chicken Thighs, and Thai Pork Lettuce Wraps for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Shrimp Scampi and Pan-Steamed Broccolini

Our Shrimp Scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp. First, we brine the shrimp to season them throughout and keep them moist and juicy. Then we poach the shrimp in wine rather than sauté them, so they cook evenly and gently. The tender florets of broccolini cook more quickly than its thicker stems, resulting in overcooked florets by the time the stalks become crisp-tender. For Pan-Steamed Broccolini with Shallot, we ensure even cooking by splitting the thicker stems lengthwise so that they are the same size as the thinner ones.

Printable Shopping Lists: Shrimp Scampi and Pan-Steamed Broccolini

Equipment Review 12-Inch Stainless-Steel Skillets

Our longtime favorite 12-inch pan by All-Clad faces new competition. Is it still the best choice?

Dinner 2: Grilled Chicken Thighs and Sautéed Corn

Our Grilled Chicken Thighs recipe calls for grilling the chicken slowly over indirect heat, which allows its collagen to break down into gelatin so the meat tastes moist and silky. We coat the thighs with a bold paste, applying most of it to the flesh side so as not to introduce too much moisture to the skin that would interfere with crisping. To ensure that the corn in our Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil has rich, toasted flavor, it is important not to stir it in the skillet for a few minutes so it has a chance to brown. Once the corn is cooked, we mix in plenty of salty ricotta salata and bright cherry tomatoes.

Printable Shopping Lists: Grilled Chicken Thighs and Sautéed Corn

Equipment Review Digital Instant-Read Thermometers

We've recommended a Thermapen for more than a decade, but there's new competition. Is it still the best digital thermometer?

Dinner 3: Thai Pork Lettuce Wraps and Baby Bok Choy

To produce uniform, moist pieces of meat in our Thai Pork Lettuce Wraps, we chop the pork in the food processor and then marinate it in a little fish sauce so it will retain moisture during cooking. Next, we add sugar to balance the tart (lime juice), salty (fish sauce), and hot (dried chiles) flavors characteristic of Thai cuisine. Sautéed Baby Bok Choy with Shallot and Fish Sauce  calls for lightly steaming the vegetable to soften its stems before it is quickly sautéed. A mix of fish sauce, shallots, and garlic forms the base of a salty, aromatic sauce. 

Printable Shopping Lists: Thai Pork Lettuce Wraps and Baby Bok Choy


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.