Shrimp in Garlic Sauce
Follow the instructions to the letter to avoid burning the garlic
and spoiling the taste. The flavorful garlic oil that remains should
be stored in the refrigerator and used for sautéing shrimp or any
other meat or fowl.
- 12 cloves garlic, roughly chopped
- 1 cup vegetable oil
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/2 pounds fresh shrimp, peeled, de-veined and butterflied (leave tails intact)
- In a large skillet, sauté the garlic in medium-hot oil (about 300
degrees F) until light brown. Watch carefully so as not to burn.
After about 6 to 8 minutes, quickly whisk in the butter and remove
immediately from the fire. When all the butter has been added, the
bits will become crisp. Remove them with a slotted spoon and reserve
the oil and butter for sautéing the shrimp.
- In a large skillet, heat about 2 to 3 tablespoons of the reserved
oil and then sauté the shrimp for about 5 minutes. Turn over very
briefly and then remove. Add more oil as necessary to sauté all
the shrimp. Salt to taste. Garnish with garlic bits and parsley.
- Serve with Mexican Rice.
Try brushing garlic oil over French bread, then sprinkling it with
parsley and toasting it.
Serve this with the shrimp and accompany the dish with a lettuce
and tomato salad.
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