Seafood Essentials: Shrimp in Garlic/Butter Sauce
Andy Anderson !
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.
6 Tbspsweet butter, unsalted
18 - 20shrimp (21 – 25 count), peeled & deveined
4 clovegarlic, minced
1 tspworcestershire sauce
1/4 cchicken stock, not broth
1 mediumlemon, the juice, and the zest
·white pepper, freshly ground, to taste
·salt, kosher variety, to taste
·dill, freshly chopped
·long-grained white rice
·fresh french baguettes
How to Make Seafood Essentials: Shrimp in Garlic/Butter Sauce
- 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