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
61 comments:
Question, is it better use groundnut oil (peanut oil) instead of olive oil as it can withstand more heat?
do you think my memmory is that bad?
this is just like what you did with the bay scallop dish inspired by the italian place you worked at as a dishwasher...why did i remember that?
Hummmmmmm!!!! Delicioso!!!
Looks awesome! Will be making this, this weekend. Thanks again Chef!
this looks delicious!
but where i live shrimp are very expensive and hard to find,so
do you think i can use lobster instead?
i HATE parsly, what other herb can i use?
That is some great looking shrimp, but I really think you could have put some more on top of the toast, it was what only 3 or shrimp high.
Chef...is that garlic not fresh? Out of a jar maybe?
It was freshly minced, but I did it early so mixed with some evoo to keep it from oxidizing.
Looks so delish! Is there a place where we can get the written cooking instructions as well as the ingredients list? I love watching your videos but I'd like to have the written instructions when I actually make this dish.
My mouth is watering after watching this video.
What is the difference between this and the traditional shrimp scampi? It seems to have pretty much the same ingredients.
Mire lemon bread? That isn't something you made, is it? I would love to see a recipe for that.
I'm trying to picture what lemon bread would taste like. Probably good.
I will try and demo that.
I'm curious about Varg's question as well... why not use an oil with a higher smoke point, or combine the olive with another oil to at least raise it?
you certainly could, but i like the flavor of olive oil and butter. It works fine!
This would go well with the butter beans or Udon noodles. Saturday dinner!!
Reminds me a lot of the little shrimp toast squares I sometime get at dim sum. The only difference might be using green onions instead of parsley.
Chef John. I like shrimps and i like garlic, but i don't like garlic shrimp. can i use lemon and chicken?
I use capers very often, even in omelet. But have not used the brine like that. Sounds great! Thank you Chef!
Mary misses the whole point. What a goofy question. If you don't like garlic and shrimp, why look at the recipe? If you don't like parsley, use cilantro. It's MEYER lemon, which you can buy in oil form. I plan on purchasing a Meyer lemon tree to plant this spring. Chef John, you could have used a bigger piece of toast or used two slices. I'm cooking this tonight with pasta, so I will be using more lemon and caper juice, as well as more oil and butter so the shrimp AND pasta will be nicely coated. I will also take the tails off for easy eating. Thank you for sharing an easy peasy recipe. I like anything with garlic.
Yo Chef J, I wasn't able to use the Caper Brine tonight in this recipe, I'm not sure if I missed out on a crucial ingredient, can you tell me what flavours I didn't get?
Also could you suggest an alternative as I don't think I'll ever get round to buying a jar of capers.
Thanks again my parents loved this dish!
Yo Chef J, thank you for this lovely dish, my parents really enjoyed it!
Quick question, I don't think I'll ever get round to buying a jar of capers so I didn't get to add the brine while making this tonight, what flavours did I miss out on and are there alternatives?
Cheers!
Just like a pickle brine. Basically salt water!
John, just wanted to say I enjoy your videos and will be making this one in the near future.
I was wondering if you had any neato recipes for shaved pork? I'm at a loss for what I can do with it.
Chef John, this recipe is perfect for a home sick Italiano! It made me feel as if my Nonna was right there in the kitchen! Lots of garlic and an excellent use of herbs definitely make this dish compare to my Nonnas recipes, just don't tell her that!! I do have a request for you though. Can you make something that's really Rustic Old School Italian? I want to blow their socks off with one of your amazing recipes!!
XOXO
Quite delicious over cream zucchini.
How different would it taste if we didn't use capers?
I review Foodwishes daily and truely appreciate you and this site! Why are the tails left on while cooking? Thanks again
I have all the ingredients ready and am going to cook this tonight for a Lent-friendly dinner. I am not a big fan of Shrimp but my wife loves it.
I made this tonight, chef, and it was fantastic. So simple and flavorful and just right for the little warm spat were having in the NE.
The videos lately have been really really good and my girlfriend and I are always trying your stuff out. Thanks for all the great content over the years!
Made this dish and served over some thin pasta and it was superb!
I can't believe all the times I'd previously cooked shrimp without tricking it up a little bit with some additional flavors.
Even I couldn't mess up this dish.
Chef John rocks the house again! Hey even if you did steal it from some Hollywood chef or something or other, you'd THE MAN. Besides the video blog is priceless! I carry Chef John with me whenever I'm stumped at the grocery store for the night's meal or...some tasty treat that can't be beat. Tune in tomorrow. Same time! Same...err... shrimp channel!
Chef John, This recipe looks amazing! I cant wait to make it. I absolutly love all the videos i see that you make! Thanks for sharing with us!
i tried to make this recipe. It was awesome. Thank you Chef!
Another winner John! Awesome! Loved it. Keep up the great job :) Joe V.
Your Meyer Lemon Bread did not look like a sweet bread loaf.........was it? I can only find sweet Meyer Lemon Bread recipes. Please advise.
Just add lots of grated lemon zest to any bread recipe. That's it!
Novice cook here, who stumbled upon your website. Thank you, thank you, thank you for the garlic shrimp cooking technique (and caper brine secret). So delicious!!!
Found this recipe via Pinterest, and it sounds delicious! I added a little caper brine to my potato salad yesterday (also delicious). I wouldn't have thought to add it to something without capers, though. Thanks for sharing your secret!
I found this recipe while surfing the food wishes blog and I tried it for 4th of July. Amazing!! I mixed it with some penne pasta and it was a hit! Beautiful side dish to the burgers. Thanks, Chef John!
is it ok if I use precooked shrimp? I'm not able to get my hands on any fresh raw shrimp at the moment.
Sorry, won't work here. Re-cooking pre-cooked shrimp is usually a very bad idea. They get mushy and tasteless.
Can't wait to try this one! Quick question -- do you suggest salted or unsalted butter?
This recipe was FANTASTIC! My whole family was so impressed! Looking forward to more of your ideas!!
Cooked a couple pounds of this stuff for my mom's birthday dinner the other day. We started with a big green salad and served the shrimp & sauce with some dirty rice. So good.
I just made this recipe sans parsley for me and my roommate's dinner tonight. Holy wow is this good!
Thanks Chef John!
I made these for a pre-dinner snack, they were amazing. And, I've discovered a new food group, capers :) thanks Chef John!
chef, i don't think i have italian parsley in my country, can i just change the parsley into another herb? or can i just not use the herb? tq, chef :)
of course!
This turned out fabulous!! Love!
just had this for dinner its really quick and tastes great. Will make again soon. Thanks for posting this.
Just made this for me and my son it turned out great and tasty. will try again soon. Thanks for posting
2 thumbs up just for how good this looks, can't wait to try it!! Sssooo glad I came across your channel on YouTube, my favorite one since I did.. Thanks agipain chef
Chef John,
My wife and I just made this dish. It was the better than any restaurant shrimp we can remember.
P.S.
We voted for you!
Yummm
I did exactly as the video this was a hit with my Christmas surf and turf dinner.
I did exactly as the video. This was a hit with my Christmas surf and turf dinner.
Christmas?
I served this on a bed of sautéed kale and it was incredible!
Gambas al ajilo, the best meal ever!
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