StovetopAmerican
Garlic-butter shrimp
A skillet, a pile of shrimp, too much garlic. The 15-minute pin that disappears before you sit down.
Made it?
15 min · 15 min hands-on · pull 120°F
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- large shrimp, peeled, tails on8 lb
- kosher salt1/2 tsp
- chili flakes1/2 tsp
- butter4 tbsp
- garlic cloves, sliced5
- chopped parsley2 tbsp
- lemon1
Method
- 1
Pat the shrimp very dry. Salt.
- 2
Foaming butter in a wide skillet. Garlic 30 seconds. Shrimp in a single layer, 1–2 minutes a side, until just opaque.
- 3
Chili, parsley, lemon juice off the heat. If they curl into tight Os, you waited too long.
If you don’t have it
- Shrimp → Scallops. Same pan, 2 minutes a side, pull sooner. They overcook faster.
- Butter → Olive oil plus a knob of butter at the end. Higher sear heat, still a butter finish.
Same cook, different day
On the grate
The grill is on. Skewered, 90 seconds a side, garlic butter as they come off.
White wine
A little pan sauce. Deglaze after the shrimp come out, reduce, mount butter, return.
Chili-garlic
More heat. More flakes, a spoon of chili crisp off the heat.
On the plate
With this, try
- With this dish, try making hushpuppies.
When the fish comes off, or the last minutes of ribs. Cornmeal, buttermilk, onion, 350°F oil until they float blond.
25 min
- With this dish, try making cilantro-lime rice.
While the steak rests or the turkey browns. Long-grain rice, water, salt. Off heat, lime and cilantro folded in. It should be fluffy, not wet.
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- With this dish, try making greek orzo salad.
While the lamb or chicken is on the grate. Better after 20 minutes. Cook orzo like pasta. Dress warm so it drinks the lemon. Fold the rest in cold.
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