Garlic Shrimp

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Ingredients for 2 large or 4 small portions:
tbsp olive oil
1pound shrimp
salt to taste
6cloves garlic, minced fine
¼tsp red pepper flakes
2tbsp cold butter, cut in 4 pieces
3tbsp lemon juice
1tbsp caper brine
cup chopped Italian parsley, divided
water as needed to thin sauce


The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here. If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood. By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain. Anyway, if you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

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