Recipe ingredients
- 12 cloves garlic, roughly chopped
- 1 cup vegetable oil
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/2 pounds fresh shrimp, peeled, de-veined and butterflied (leave tails intact)
Recipe method
- In a large skillet, saute the garlic in medium-hot oil (about 300 degrees F) until light brown.
- Watch carefully so as not to burn.
- After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire.
- When all the butter has been added, the bits will become crisp.
- Remove them with a slotted spoon and reserve the oil and butter for sauteing the shrimp.
- In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saute the shrimp for about 5 minutes.
- Turn over very briefly and then remove.
- Add more oil as necessary to saute all the shrimp.
- Salt to taste.
- Garnish with garlic bits and parsley.
- Serve with mexican rice.
- Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it.
- Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.
Other sea recipes:
Shrimp garlic sauce recipe
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