Diva Tasting: Garlic Shrimp n’ Pilaf …

Garlic Shrimp n’ Pilaf 
  • 3 Tablespoons Olive Oil
  • 1 Pound Shrimp, Peeled And Deveined
  • Kosher Salt To Taste
  • 6 Cloves Garlic, Finely Minced
  • 1/4 Teaspoon Red Pepper Flakes
  • 4 Tablespoons Lemon Juice
  • 1 Tablespoon Caper Brine
  • 2 Teaspoons Cold Butter
  • 1/3 Cup Chopped Italian Flat Leaf Parsley, Divided
  • 2 Tablespoons Cold Butter
  • Water, As Needed
  1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 2 teaspoon cold butter, and half the parsley.
  4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
  7. Serve with rice pilaf, sauteed Brussels sprouts hash and buttered crostini toasted.

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