Garlic Shrimp
20 min6–8 servings
Jumbo shrimp seared until pink, then finished in a garlicky lemon-butter wine sauce with fresh parsley.
| prepPeel and devein shrimp, leaving tails on | |||||
| 900 g jumbo shrimp (21–25 count), peeled and deveined, tails on | Toss shrimp with oil, Creole seasoning & paprika | Sear shrimp in oil over medium heat, 3 min per batch | Stir in lemon juice, shrimp & butter; heat through | Sprinkle parsley, season with salt & lemon juice | Serve shrimp & pan sauce with toasted bread |
| 1 tbsp olive oil (for coating) | |||||
| 1 1/2 tsp Creole seasoning | |||||
| 1 tsp paprika | |||||
| 1 tbsp olive oil (for searing) | |||||
| 30 g unsalted butter | Melt butter, cook garlic, zest & pepper, 1 min | Pour in wine, simmer 2 min | |||
| 5 cloves garlic, thinly sliced | |||||
| 1 tsp lemon zest | |||||
| 1/2 tsp freshly ground black pepper | |||||
| 120 ml white wine | |||||
| 3 tbsp fresh lemon juice, plus more to taste | |||||
| 30 g unsalted butter | |||||
| 15 g chopped fresh parsley | |||||
| Kosher salt, to taste | |||||
| Toasted bread, for serving | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.