Shrimp in Garlic Sauce
12 cloves garlic, roughly chopped
1 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter
1 1/2 pounds fresh shrimp, peeled, de-veined and butterflied (leave tails intact)
In a large frying pan, sauté the garlic in medium-hot oil until light brown. Watch carefully so as not to burn.
After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the heat.
When all the butter has been added, the bits will become crisp. Remove them with a slotted spoon and reserve the oil and butter for sautéing the shrimp.
In a large frying pan, heat about 2 to 3 tablespoons of the reserved oil and then sauté the shrimp for about 5 minutes.
Turn over very briefly and then remove.
Add more oil as necessary to sauté all the shrimp.
Salt to taste. Garnish with garlic bits and parsley.
1 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter
1 1/2 pounds fresh shrimp, peeled, de-veined and butterflied (leave tails intact)
In a large frying pan, sauté the garlic in medium-hot oil until light brown. Watch carefully so as not to burn.
After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the heat.
When all the butter has been added, the bits will become crisp. Remove them with a slotted spoon and reserve the oil and butter for sautéing the shrimp.
In a large frying pan, heat about 2 to 3 tablespoons of the reserved oil and then sauté the shrimp for about 5 minutes.
Turn over very briefly and then remove.
Add more oil as necessary to sauté all the shrimp.
Salt to taste. Garnish with garlic bits and parsley.
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