Garlic Shrimp – Not Necessarily In That Order

The great thing about posting a recipe as generic as “Garlic Shrimp,” is that nobody can complain it’s not authentic. If it has shrimp and enough garlic in it, it’s authentic. Above and beyond that, just about anything goes.

The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here.

If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood.

By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain.

Anyway, if you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

1 1/2 tbsp olive oil

1 pound shrimp

salt to taste

6 cloves garlic, minced fine

1/4 tsp red pepper flakes

2 tbsp cold butter, cut in 4 pieces

3 tbsp lemon juice

1 tbsp caper brine

1/3 cup chopped Italian parsley, divided

water as needed to thin sauce

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