Love shrimp and garlic? You'll love this recipe! Serve over rice, with pasta or even wrap in a tortilla for a Mexican flair!
tbsp olive oil
Salt to taste
cloves garlic, minced fine
teaspoon red pepper flakes
tablespoons cold butter, cut in 4 pieces
tablespoons lemon juice
tablespoon caper brine
cup chopped Italian parsley, divided
Water as needed to thin sauce
The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here. If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood. By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain. Anyway, if you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!