Friday, February 17, 2012

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

73 comments:

Varg said...

Question, is it better use groundnut oil (peanut oil) instead of olive oil as it can withstand more heat?

etamar said...

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?

Puro y Eterno Amor said...

Hummmmmmm!!!! Delicioso!!!

Enzo said...

Looks awesome! Will be making this, this weekend. Thanks again Chef!

carl said...

this looks delicious!
but where i live shrimp are very expensive and hard to find,so
do you think i can use lobster instead?

ezio said...

i HATE parsly, what other herb can i use?

Teeny said...

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.

Anonymous said...

Chef...is that garlic not fresh? Out of a jar maybe?

Chef John said...

It was freshly minced, but I did it early so mixed with some evoo to keep it from oxidizing.

sandi said...

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.

Anonymous said...

My mouth is watering after watching this video.

Kris F. said...

What is the difference between this and the traditional shrimp scampi? It seems to have pretty much the same ingredients.

Anonymous said...

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.

Chef John said...

I will try and demo that.

Birder said...

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?

Chef John said...

you certainly could, but i like the flavor of olive oil and butter. It works fine!

1Bigg_ER said...

This would go well with the butter beans or Udon noodles. Saturday dinner!!

KPeff said...

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.

Mary F said...

Chef John. I like shrimps and i like garlic, but i don't like garlic shrimp. can i use lemon and chicken?

Villy said...

I use capers very often, even in omelet. But have not used the brine like that. Sounds great! Thank you Chef!

JUDY PACZKOWSKI said...

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.

JHReid said...

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!

JHReid said...

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!

Chef John said...

Just like a pickle brine. Basically salt water!

Lodey said...

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.

The One Who Is Enlightened said...

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

1Bigg_ER said...

Quite delicious over cream zucchini.

Anonymous said...

How different would it taste if we didn't use capers?

Anonymous said...

I review Foodwishes daily and truely appreciate you and this site! Why are the tails left on while cooking? Thanks again

Dr. Rice said...

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.

Matt Smith said...

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!

S/V Blondie-Dog said...

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.

Arbo Doughty said...

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!

Sarah said...

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!

Natalie Lee said...

i tried to make this recipe. It was awesome. Thank you Chef!

Anonymous said...

Another winner John! Awesome! Loved it. Keep up the great job :) Joe V.

Anonymous said...

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.

Chef John said...

Just add lots of grated lemon zest to any bread recipe. That's it!

Margaret Odgers said...

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!!!

Stephanie said...

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!

cleontico said...

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!

Anonymous said...

is it ok if I use precooked shrimp? I'm not able to get my hands on any fresh raw shrimp at the moment.

Chef John said...

Sorry, won't work here. Re-cooking pre-cooked shrimp is usually a very bad idea. They get mushy and tasteless.

Gigi said...

Can't wait to try this one! Quick question -- do you suggest salted or unsalted butter?

Chef V said...

This recipe was FANTASTIC! My whole family was so impressed! Looking forward to more of your ideas!!

KPeff said...

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.

The X-man said...

I just made this recipe sans parsley for me and my roommate's dinner tonight. Holy wow is this good!

Thanks Chef John!

Ewan Macpherson said...

I made these for a pre-dinner snack, they were amazing. And, I've discovered a new food group, capers :) thanks Chef John!

melaniaangelial said...

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 :)

Chef John said...

of course!

Anonymous said...

This turned out fabulous!! Love!

Cara Saunders said...

just had this for dinner its really quick and tastes great. Will make again soon. Thanks for posting this.

Cara Saunders said...

Just made this for me and my son it turned out great and tasty. will try again soon. Thanks for posting

shirvan mOonan said...

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

tom.rake said...

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!

Francia Siri said...

Yummm

Cher said...

I did exactly as the video this was a hit with my Christmas surf and turf dinner.

Cher said...

I did exactly as the video. This was a hit with my Christmas surf and turf dinner.

Chef John said...

Christmas?

Joe said...

I served this on a bed of sautéed kale and it was incredible!

Lysander Rahmen said...

Gambas al ajilo, the best meal ever!

Marz said...

Is there anything that can substitute for caper brine? I had a jar of capers but they'd been there so long I tossed them, and I have everything else in the house for this. I have a lot of vinegars and Asian ingredients too. Fish sauce maybe?

Also do you have any idea once capers are opened how long they last? I bought that just tossed jar for the sake on one tsp then hadn't used them in ages.

Chef John said...

you can pickle juice, or just an extra pinch of salt.

Athya Chowdhury said...

Omg I am huge shrimp lover! I absolutely love this recipe. Thank you so much for posting this! The taste is just amazing!

Labute Rabe said...

I just made this, only had pre-cooked, pre-peeled and frozen shrimp. The initial sear took five minutes while all the water cooked out, then when I heard the familiar sizzle of the oil, I began with your instructions.

It turned out good, had to add more salt, lemon and paprika to give it a boost. Then I ate everything straight out of the hot pan. Was nice.

I probably won't make this again as it's too close to chicken piccata, my most common Foodwishes dish. Look forward to your other shrimp recipes though DAMN this was quick and easy. My weakness.

Rachel S. said...

yummmmm....this was the second time I've ever cooked shrimp, and this will probably be the only way I ever cook shrimp from now on. Such an amazingly flavorful dish. I thought I had capers in my fridge, but didn't, so I just omitted that part. And used a whole lemon's juice. Each shrimp was garlicy, lemony and spicy in all the right ways. Served it with spaghetti, steamed veggies and crusty french bread. Thanks Chef John!!

Gloria Kelley said...

I'm making this tonight for the 10th time and it gets better every time I make it. This is one fantastic shrimp dish. And you're right John- you need a lot of garlic.

Unknown said...

Made this for my husband's birthday. We both loved it! Thanks for sharing this awesome recipe. I'm really appreciated it =)
Definitely will try soon again!

Gloria Kelley said...

Leaving out any of these ingredients or changing any of the ingredients will give this dish a different flavor. I wouldn't change this for the world. I live on capers so I always have caper brine available and yes it does give the sauce a great kick. The only change I made was to add some lemon zest because I love the flavor of lemon. This is one of the best shrimp dishes ever. I'm having a Fourth of July seafood party this weekend and this is going to be one of my main dishes. This recipe made me a big fan of yours Chef John.

cookinmom said...

Made this tonight and it was delish! I served it along with pesto linguine and a salad...yummm!

Petunia said...

My first time cooking shrimp and this was the recipe I chose. I doubled all ingredients since I was making 2 pounds of shrimp. Served this for my friends dinner party, and for a side dish I actually made the roasted Brussels sprouts and onions, which I also got off this site. Both were delicious, but the shrimp were the star of the show. My friends said the shrimp was garlic-y and amazing, with just the right amount of heat and spice to it. I had never made shrimp before and I was nervous about working with it because I heard shrimp can become very rubbery if you overcook them. Honestly though your recipes are freaking great, and the prep and cooking process is so easy with your detailed instructions. Thank you for posting your recipes, my friends think I'm a culinary genius! ... I'm really not at all lol.

Gloria Kelley said...

Petunia, I made this over the Fourth of July weekend and my friends freaked out. They absolutely raved. I served it over linguine but made a double batch of the sauce. It was absolutely to die for. Try it that way.

Alan said...

Thank you so much for this recipe. It was super simple and quite good. I didn't quite get the shrimp as brown/golden as your video. I think I just had too much moisture in them. Thank you for all the nice videos you create.