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Garlic Shrimp Recipe!
I shared with you guys a little while ago a recipe for cauliflower gratin that I learned from the blog Food Wishes.
I follow Chef John on YouTube, and love his easy recipes and sense of humour.
I recently tried another one of his recipes for Garlic shrimp! I love garlic, and I love shrimp so this was a no-brainer to try.
And better yet, it`s super easy!
1 lb of peeled and deveined raw shrimp. You can get tail on or tail off, whatever you prefer.
2 tbsp butter (cold and cut into 4-5 chunks)
Lemon juice (the recipe calls for 3 tbsp but I added some more since I love lemon with shrimp)
Splash of caper brine (though any sort of brine will do the trick). This step is optional but it does offer a unique taste.
Red chili flakes ( add more or less depending on how spicy you want the dish)
Chopped parsley (1/2 cup)
Salt/ pepper to taste
Garlic (duh!) minced
It`s best to have everything ready ahead of time, which is what the French call mise en place (one of my favourite cooking phrases lol), since the dish comes together really quick
When everything is ready to go, turn your burner onto high and heat some olive oil in a heavy duty pan. Just when the oil is about to smoke, toss in the shrimp and lay them out on the bottom of the pan allowing them to cook. After a few minutes, you can start to toss them so the other side cooks as well. Before they cook through, add your chopped garlic and red chili flakes. Remember, it`s `garlic shrimp` so don`t be shy lol. Allow the garlic to cook for about a minute before adding the lemon juice and brine. Also add half of your parsley, reserving the rest for garnish.
At this point, also toss in 1 chunk of butter and stir. Once that first chunk melts away, you can turn the heat down to low and add the rest.
Toss everything together to make sure it`s combined, making sure to not overcook the shrimp. Once the butter has all melted into the sauce, its ready to eat!
I served this over whole wheat pasta that I had cooking in the meanwhile. I decided to toss the pasta in the sauce I created so I removed the shrimp and tossed the drained pasta into the pan. If the sauce has reduced too much you can add some pasta water as well. I also decided to halve some grape tomatoes and toss them with the pasta for some extra veggies in there :).
This was a delicious and quick meal, but I have also served this shrimp as a side dish. Amazing and easy either way.
My mom keeps frozen shrimp on hand now so I can make this dish in a hurry if need be :).
If you are planning on trying this as well, take a look at Chef Johns video he does a better job explaining than I ever could LOL
Source link: http://www.youtube.com/watch?v=QGAJokcwBXI