Garlic Shrimp
Ingredients
- 600 gShrimp (peeled)
- 4 pcGarlic (finely minced)
- 50 gSalted butter
- 1 pcFlat-leaf parsley (chopped)
- 50 mlDry white wine
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tbspExtra virgin olive oil
- 1 pinchBlack pepper ground
Method
Pearlescent shrimp, firm to the bite, coated in a glossy and fragrant garlic butter. A touch of acidity cuts through the richness for a clean finish.
- 1
Finely mince the garlic. Chop the flat parsley without bruising it. Squeeze the lemon to get clear juice.
- 2
In a very hot pan with a drizzle of olive oil, toss in the shrimp. They should turn from grey to bright pink instantly. As soon as they are opaque and firm, remove and set aside.
- 3
Lower the heat, add the salted butter. When it foams, add the minced garlic. It should infuse without browning to avoid bitterness. Deglaze with white wine and reduce by half until the liquid is syrupy.
- 4
Return the shrimp to the pan. Pour in the lemon juice and sprinkle the parsley. Stir vigorously so the sauce coats every shrimp with a glossy veil. Season with black pepper.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan: shrimp should sear, not boil in their own juices.
- Use raw (grey) shrimp to achieve a snappy and juicy texture.
How long does this dish keep?
Eat immediately. Reheating will make the shrimp rubbery.
