seafood essentials: shrimp in garlic/butter sauce

How To Make seafood essentials: shrimp in garlic/butter sauce

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  PREP/PREPARE
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  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
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  Gather your Ingredients (mise en place).
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  Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
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  Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
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  When the foaming subsides, add the shrimp to the pan.
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  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.
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  Toss and cook in the pan until the shrimp begin to turn pink, about 3 – 4 minutes.
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  Remove the shrimp and reserve.
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  Add the garlic to the pan and stir until fragrant, about 60 seconds.
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  Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
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  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.
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  Chef’s Note: If you’re feeling decadent, you can sub the chicken stock with white wine.
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  Bring to a boil, stir, and reduce by half, about 3 – 5 minutes.
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  Add the remaining butter, one tablespoon at a time.
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  Stir until the butter has completely melted into the sauce.
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  Return the shrimp to the pan, and combine with the sauce.
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  PLATE/PRESENT
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  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.
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  Keep the faith, and keep cooking.
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