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Shrimp Garlic Sauce
Follow the instructions to the letter to avoid burning the garlic and spoiling the taste. The flavorful
garlic oil that remains should be stored in the refrigerator and used for sautéing shrimp or any other
meat or fowl.
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2 cloves garlic, roughly chopped
cup vegetable oil
/4 cup (1/2 stick) unsalted butter
1/2 pounds fresh shrimp, peeled, de−veined
and butterflied (leave tails intact)
In a large skillet, sauté 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 sautéing the shrimp.
In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then sauté the shrimp for about 5
minutes. Turn over very briefly and then remove. Add more oil as necessary to sauté 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.
Shrimp Garlic Sauce
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