SEAFOOD ESSENTIALS: SHRIMP IN GARLIC/BUTTER SAUCE

Seafood Essentials: Shrimp in Garlic/Butter Sauce image

I love cooking with shrimp... They are easy to work with, and can be cooked in so many yummy ways. My absolute favorite way to present these shrimp is to put the skillet on a heatproof trivet, serve them with some freshly baked baguettes, and eat the shrimp while dipping the baguette into that insanely yummy sauce. When I put these on one of the sideboards in the main dining room, they are always the first thing that disappears. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Seafood

Number Of Ingredients 13

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Ingredients

PLAN/PURCHASE
6 tablespoon(s) sweet butter, unsalted
18 - 20 - shrimp (21 - 25 count), peeled & deveined
4 clove(s) garlic, minced
1 teaspoon(s) worcestershire sauce
1/4 cup(s) chicken stock, not broth
1 medium lemon, the juice, and the zest
- white pepper, freshly ground, to taste
- salt, kosher variety, to taste
ADDITIONAL ITEMS
- dill, freshly chopped
- long-grained white rice
- fresh french baguettes

Steps:

PREP/PREPARE
Chef's Note: Shrimp are typically sold by count per pound. For example, shrimp designated as 21/25 means that it takes 21 to 25 shrimp to make a pound. Some of the more common measurements are listed below. As the numbers get bigger, the shrimp get smaller. Count per pound 16/20 21/25 26/30 31/36 36/40 41/50
Gather your Ingredients (mise en place).
Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
When the foaming subsides, add the shrimp to the pan.
Chef's Tip: The shrimp should be peeled and deveined; however, leave the tails intact... that will give your guests something to grab on to.
Toss and cook in the pan until the shrimp begin to turn pink, about 3 - 4 minutes.
Remove the shrimp and reserve.
Add the garlic to the pan and stir until fragrant, about 60 seconds.
Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
Chef's Note: The Worcestershire is an addition I've been making to this recipe for a couple of years now. If you want something a bit more "traditional" then leave it out.
Chef's Note: If you're feeling decadent, you can sub the chicken stock with white wine.
Bring to a boil, stir, and reduce by half, about 3 - 5 minutes.
Add the remaining butter, one tablespoon at a time.
Stir until the butter has completely melted into the sauce.
Return the shrimp to the pan, and combine with the sauce.
PLATE/PRESENT
Garnish with some chopped dill, and serve straight from the pan with some bagettes, or serve over some nice steamed rice with a side of broccoli.
Keep the faith, and keep cooking.