Garlic Shrimp
Sear peeled shrimp quickly in a high-heat pan with sliced garlic, olive oil, and crushed red pepper until the shells turn opaque and the garlic edges begin to crisp.
Control the heat, control the texture.
Shrimp go from translucent to rubbery in seconds, so have your garlic sliced and your oil hot before you pull the shrimp from the fridge.
- large stainless steel or cast iron skillet
- chef's knife
- tongs
What goes in.
- 1 lblarge shrimp, peeled and deveined
- 1/3 cupextra virgin olive oil
- 6 clovesgarlic, thinly sliced
- 1/2 tspcrushed red pepper flakes
- 1/4 cupfresh parsley, chopped
- 1 tbspfresh lemon juice
- to tastekosher salt
Blooming the aromatics
Add the garlic to the cold oil and bring them up to temperature together. This ensures the oil is thoroughly flavored with garlic essence before the shrimp hit the pan.
The method.
Prep the shrimp
Pat the shrimp dry with paper towels. Excess moisture prevents a proper sear.
Infuse the oil
Place the oil, sliced garlic, and red pepper flakes in the skillet over medium heat. Watch the garlic; when it starts to turn a light golden color and bubbles gently, it is ready.
Sear the shrimp
Increase heat to medium-high and add the shrimp in a single layer. Salt them immediately. Cook for 2 minutes without moving them to develop a crust.
Finish
Flip the shrimp. Cook for 60 to 90 seconds more until they are opaque and pink. Remove from heat immediately, stir in the lemon juice and parsley, and serve.
Other turns to take.
Butter finish
Whisk in two tablespoons of cold cubed butter right at the end to create a rich, emulsified sauce.
White wine splash
Deglaze the pan with a dry white wine after flipping the shrimp to lift the browned garlic bits.
When it doesn't go to plan.
Use a skillet large enough so the shrimp aren't crowded; if they touch too much, they will steam rather than sear.
If using frozen shrimp, thaw them completely and squeeze them dry in a clean kitchen towel.
Garlic burns quickly; if it turns dark brown, it will taste bitter and ruin the dish.
The ones that keep coming up.
How do I know when the shrimp is done?
Look for the C-shape. If the shrimp curls into a tight O, it is overcooked. An open C-shape indicates the ideal texture.
Should I leave the tails on?
Leaving the tails on adds flavor to the oil and provides a handle for eating, but it is purely aesthetic.
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