A simple recipe that is simply delicious! A good dose of thinly sliced garlic in a wine-butter-thyme sauce that’s comes together quickly. Serve on its own or toss with some pasta or crusty bread. Garlic Chives… if you have them, makes the dish special. 

I served this delicious Garlicky Dish at my “Cooking with Garlic” cooking class last week. 

What makes it so great?

• It’s easy to prepare and sauté

• Uses lots of Thinly Siced Garlic – use less or more, that’s up to you!

• Lemon Slices are added to the sauce, so extra lemon juice is not necessary

• Fresh Chopped Thyme and Garlic Chives make it special

• All cooked in one pan – wine is added to deglaze; butter swirled in to finish the sauce

• Ready to serve in minutes!

• Add a little Pasta to the pan, or dip in with some Crusty Bread

Shrimp: My advice; purchase shrimp with the only ingredient “Shrimp” (shrimp with water is acceptable.)
Many are packaged with Salt; Sodium Tripolyphosphate (a oft-used chemical additive; increases the proteins’ ability to hold water, thereby adding weight.)

Garlic: I use “hardneck garlic” ~ more robust flavor, larger cloves and easy to peel. Mostly “sotfneck garlic” is sold in supermarkets. But, now in early fall – some markets do stock hardback garlic as it was recently harvested in late summer.

Some ideas where to purchase below, I bought my huge stash at the Hudson Valley Garlic Festival.

Garlic Scapes: They resemble narrow scallions, are firm and packed with a garlic flavor I love. Mostly available in the Spring (when picked) and Summer. They keep well refrigerated, I bought these in early fall.

Olive Oil: Since you are sautéeing – use a good quality fruity one… not you best quality drizzling one.

Butterflied – about 24 per pound. I also love extra jumbo shrimp.. they are meaty!

About Garlic:

• Botanically, all culinary garlics are in the species Allium sativum. There are two sub-species: the hardneck garlics, which have scapes; and the softneck garlics, which don’t

• Hardneck garlic is more flavorful and the cloves are bigger and easier to peel than softnecks. Softneck garlic, the kind usually found in the supermarkets and often imported, has the best storage life and is easier to braid than hardnecks

• As a rule, hard neck varieties are stronger in flavor than soft neck, and can contain subtle flavor differences that garlic connoisseurs will appreciate

• I have used the variety: “German White”

• The most important thing is the quality of the ingredients. The garlic is critical. There are dangers of garlic grown in China.

• Please use Domestic Garlic! Imported Chinese Garlic (which is very common) is bleached. Garlic from China is sprayed with chemicals to stop sprouting, to whiten garlic, and to kill insects and plant matter.

I cook the shrimp in 2 batches so they have room to cook properly. Add all sliced garlic with the second batch of shrimp.

• After the shrimp and garlic has cooked, thyme and chili flakes are added

• Add chunky lemon pieces and white wine – will deglaze the pan

• Finish the sauce – take the hot pan off the heat and swirl in the cold butter until emulsified & creamy

Want to try Garlic from this year’s crop?

Creekside Garlic Farm ships to you and offers dozens of varieties. Try “Porcelain” Garlic – German White Variety is great for everyday cooking and roasting. Has a nice spicy flavor with large cloves and is easy to peel.

I hope you enjoy this wonderful shrimp dish… I love using my new crop of garlic!
Let me know your thoughts.
Karen

Quick Butterflied Shrimp & Garlic

A simple recipe that is simply delicious! A good dose of thinly sliced garlic in a wine-butter-thyme sauce that's comes together quickly. Serve on its own or toss with some pasta or crusty bread.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1 pound shrimp* I use fresh pink shrimp, not frozen/ 24 per pound approx.
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly cracked black pepper
• 2 tablespoon extra virgin olive oil divided
• 1 tablespoon unsalted butter cold; I use organic
• 4 tablespoons fresh garlic peeled, thinly sliced (from 4 large cloves)
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon chili flakes* 1/8 t. if you want less spicy
• 3 slices fresh lemon 1/4" slices, each cut into 4 triangles
• 2 tablespoons white wine I use Sauvignon Blanc
• 4 tablespoons unsalted butter cold; I use organic

Garnish:

• 2 tablespoons garlic scapes sliced 1/8" (can use chives or scallions)

Instructions

• Peel and devein shrimp - devein shrimp cutting half way through the shrimp. Add 1/4 sea salt & 1/8 teaspoon pepper; mix in. Set aside.
• Heat a large skillet with 1 tablespoon EVOO & 1T. butter (use a good quality stick-proof pan, or as I do, an enamel coated cast iron one.) Set heat to medium-high.
• Add half the shrimp (this gives them room in the pan), and cook for 1 1/2 minutes on the first side, turn shrimp over, cook for 1 1/2 more minutes - remove shrimp immediately to a plate.

  Add 1 tablespoon more EVOO, add second half of shrimp to the pan with ALL the GARLIC, thyme, chili flakes. Cook shrimp for 1 1/2 minutes, turn over, cook second side 1 1/2 minutes. Stir up all in the pan - ADD the reserved cooked shrimp.

Finishing with a Pan Sauce:

• Add lemon slices and white wine - bring to a simmer, cook for 4 minutes at a LOW simmer to soften the garlic.

  Take off heat - add 4 tablespoons of cold butter - swirling in the pan to melt & emulsify. Taste for seasonings.

  Add garlic scapes and serve.

Hints:

• Serve in a large bowl as is, or with a little pasta or crusty bread for dipping.

  Can increase the wine & butter by one fourth if you like a lot of sauce.

  The longer you cook the garlic, the milder flavor it will have.

Notes

* Shrimp; can use jumbo; if using larger shrimp - cook a little longer in the pan. 
*I like Szechuan Chili Flakes.
Garlic Chives: Spring & Summer (farmers' markets) Or use scallions or chives.

This recipe can not be reproduced without the consent of its author, Karen Sheer.

COURSE: Main Course

CUISINE: American

KEYWORDS: main course shrimp dish, sauteed shrimp & garlic

Nutrition Facts

Quick Butterflied Shrimp & Garlic

Amount per Serving

Calories

279

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.5

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

8

g

Cholesterol

 

213

mg

71

%

Sodium

 

141

mg

6

%

Potassium

 

353

mg

10

%

Carbohydrates

 

4

g

1

%

Fiber

 

0.4

g

2

%

Sugar

 

0.3

g

0

%

Protein

 

24

g

48

%

Vitamin A

 

413

IU

8

%

Vitamin C

 

6

mg

7

%

Calcium

 

95

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.