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Chef John Simmons prepares this delicious dish: Garlic Shrimp
Tags:how to prepare garlic shrimp,Chef John Simmons,Garlic Shrimp Recipe,shrimp recipes,cheflive,garlic shrimp
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Okay so, we’re going to do a garlic shrimp. Really easy, I’ve got like a couple of hot plates here, already going. Little olive oil on there, my shrimps are already pilled into veined. I like to use like this big shrimps but you can use a little too. So a little olive oil on the hot pan, make sure the pan is hot before you put the oil in.
I work at Mon Ami Gabi. These are couple of dishes you can make in one pan on the stovetop foam in like five minutes. So, I got my shrimp in here. I’m going to throw a little bit of salt on there, some red pepper flakes. I got chopped garlic. You want to put the garlic in right the shrimp just about cook, otherwise it will burn.
So, these guys are starting to cool up. The garlic is whapping up into my nose, smelling really good. Then what we’re going to do just to add a little bit white wine. I like to use this as resoling. You don’t want to use anything too good or too nice. You can use something old or left over. We’ll give a little bit of sweetness and a little bit of fruitiness. So you could see like, I don’t know if you can see like in the pan like starting to turn a little bit brown. That is when you hit it with the white wine and you get that sexy sizzling sound too.
Chop partially to finish. We’re going to reduce that wine a little bit and then I’m going to heat it with a little knob of butter and it’s done. And make sure you don’t over cook the shrimp. I mean like, see they’re starting to curl up. This is about done, otherwise, they just turn in to rocks. Knob of butter, so basically what we are making like beurre blanc sauce in the pan here. Beurre blanc is a white butter sauce and this butter is going to melt in there and make a nice little groovy sauce. You want to just melt the butter because if you over cooked it, the sauce is going to break which means, it will like separate into like grease and non-grease.
Top of us is our Spanish concept and although my menu is pretty eclectic like I have a little different kind of Asian things and American things, pretty much all the stuff that I like. Most important tool in the kitchen is the spoon. Make sure that you taste it, that’s alright.
Okay so like the sauce and nice and think, so it’s going to stick to those shrimps. You can use lemon instead of white wine or addition. So this is kind of fun, you can like—if you stand up the shrimp like this, they actually taste better. I did a study of that.
I’m going to throw a little bit of chicken stock in there just to kind of thin it out a little bit. Looks like a lot of garlic and it is, because garlic is good. So, we got a nice sauce in there, garners with a little parsley and we’ve got garlic shrimp. One pan, five ingredients five minutes.