There is just something wonderful about Garlic Shrimp. The two flavors go together so well.
You may know this as a shrimp in garlic sauce recipe that you would eat at a restaurant but it works as a shrimp appetizer as well. Everything cooks up in one pan which makes it simple to make. It's also an easy appetizer for guests to eat. They can pick them up with toothpicks or spoon them onto a plate.
The secret to this recipe is to first cook the shrimp lightly, not all the way through, then remove them from the pan while you make the sauce. They will finish cooking when you add them back in the sauce. By doing it this way, they won't end up rubbery.
Garlic Shrimp Recipe
Ingredients:
1 1/2 pounds large shrimp, de-shelled and deveined - tails removed
Black Pepper
Salt
2 tablespoons olive oil
6 - 8 minced garlic cloves
3/4 cup white wine
2 tablespoons corn starch
1/4 cup chopped parsely
4 tablespoons unsalted butter, cut into pieces
1 tablespoon lemon juice
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Preparation:
Mix corn starch into white wine
Pat shrimp dry with paper towels and season lightly with pepper.
Heat 1 tablespoon oil in large nonstick frying pan over medium-high heat.
Add shrimp and cook until lightly browned, about 1 minute per side. Transfer shrimp to plate.
Add remaining oil, garlic, and 1/2 teaspoon pepper to empty pan and cook until fragrant, about 30 seconds. (Don't let the garlic turn brown or it will be bitter.)
Stir in wine mixture and and simmer until slightly thickened, about 3 minutes.
Take pan off heat and whisk in parsely, butter, and lemon juice.
Add shrimp and any accumulated juices on the plate back to pan.
Season with salt to taste
Cover and let sit until shrimp are heated through, about 3 minutes.
Serve with toothpicks
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