Garlic Shrimp n’ Pilaf
Ingredients
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3 Tablespoons Olive Oil
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1 Pound Shrimp, Peeled And Deveined
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Kosher Salt To Taste
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6 Cloves Garlic, Finely Minced
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1/4 Teaspoon Red Pepper Flakes
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4 Tablespoons Lemon Juice
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1 Tablespoon Caper Brine
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2 Teaspoons Cold Butter
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1/3 Cup Chopped Italian Flat Leaf Parsley, Divided
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2 Tablespoons Cold Butter
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Water, As Needed
Directions
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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.
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Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
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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.
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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.
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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.
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Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
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Serve with rice pilaf, sauteed Brussels sprouts hash and buttered crostini toasted.