Shrimp in brown butter with roasted garlic and fresh herbs. Extra rich.
Shell-on shrimp require napkins but taste better. Serve with good bread to soak up the sauce.
Roasted garlic can be made ahead.
Ingredients
Scale
Measurement units
- 1 ½ lb Large shell-on shrimp, deveined
- 6 tbsp Butter
- 3 tbsp Olive oil
- 1 head Head of garlic
- 4 clove Garlic cloves, sliced thin
- 1 piece Shallot, minced
- ⅓ cup Dry vermouth
- ½ tsp Red pepper flakes
- 4 sprig Fresh thyme sprigs
- ¾ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh chives, snipped
Ingredients
Scale
Measurement units
- 1 ½ lb Large shell-on shrimp, deveined
- 6 tbsp Butter
- 3 tbsp Olive oil
- 1 head Head of garlic
- 4 clove Garlic cloves, sliced thin
- 1 piece Shallot, minced
- ⅓ cup Dry vermouth
- ½ tsp Red pepper flakes
- 4 sprig Fresh thyme sprigs
- ¾ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh chives, snipped
Instructions
Roast the garlic
Cut top off garlic head to expose cloves. Drizzle with 1 tablespoon olive oil, wrap in foil. Roast at 400F for 25 minutes until soft. Alternatively, simmer whole cloves in 2 tablespoons olive oil over low heat for 15 minutes.
Ingredients
- head of garlic (1 whole)
- olive oil (1 tbsp)
Brown the butter and sear shrimp
Season shrimp with salt and pepper. Melt butter in a large skillet over medium heat (325-350°F surface). Cook, swirling, until butter turns amber and smells nutty, about 4 minutes. Add remaining olive oil and increase heat to high. Add shrimp in a single layer. Cook 2 minutes per side. Remove to plate.
Equipment
- large skillet
Ingredients
- shell-on shrimp (1 ½ lb)
- salt (¾ tsp)
- pepper (¼ tsp)
- butter (6 tbsp)
- olive oil (2 tbsp)
Finish the sauce
Reduce heat to medium. Add shallot, sliced garlic, red pepper flakes, and thyme. Cook 2 minutes. Add vermouth and scrape up browned bits. Squeeze in roasted garlic and stir to dissolve. Add lemon juice and zest. Return shrimp to pan and toss. Remove from heat. Stir in parsley and chives. Serve immediately.
Equipment
- large skillet
Ingredients
- shallot, minced (1 whole)
- garlic, sliced (4 cloves)
- red pepper flakes (½ tsp)
- thyme sprigs (4 sprigs)
- vermouth (⅓ cup)
- lemon juice (3 tbsp)
- lemon zest (1 tsp)
- parsley (3 tbsp)
- chives (2 tbsp)
Before you cook
Cook notes
- • Shell-on shrimp require napkins but taste better.
- • Roasted garlic can be made ahead.
- • Vermouth keeps indefinitely in the fridge, unlike wine.
- • Serve with good bread to soak up the sauce.
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