Garlic Shrimp
Many out there are trying to come up with new recipes combining different ingredients and flavors… which is totally fine and creative! Will they be something that people will still enjoy in 20 years or a century from now 🤔?
Throughout the eras, there are many recipes that were created that we still make to this day. They’re what we call “classic” or “vintage”, if you prefer. They can go as far back as BCE (Before Common Era) 😮.
I think of Meat Pie from Greece 1000 BC, Noodles in ancient China back to 2000 BC, 14th century Pain Doré or Pain Perdu (French Toast), Hummus from the 13th century, Tamales recorded back to 8000 BC, and many more including wine 🍷 (6000 BC) and beer 🍺 which is one of the oldest beverages (8500 BC).
David and I are from Generation Jones aka Baby Boomers II while my brother is from Gen X. What was quite popular back in the 60-70-80s and still are include Cocktail Meatballs, Moussaka, Wedge Salad, Surf and Turf, Beef Wellington, Cheese Balls 🧀, Cowboy Stew, Trifle, Chicken à la King, and the list goes on.
Another one that gained popularity by its taste and simplicity was Garlic Shrimp! Often referred to as Shrimp Scampi 🍤, this succulent dish was the new kid on the block with its amazing garlic-lemon sauce enhanced by butter giving it that lovely creaminess.
The interesting part of this seafood recipe is it has been an iconic tapa of Spain. Known as gambas al ajillo, it’s found mostly in the central and southern regions of Spain. It’s typically served as an appetizer.
Garlic Shrimp should by in anyone’s recipe folder due to its versatility. Stand-alone as an appetizer along with crusty bread to soak up that gorgeous sauce, it can also be served over a bed of pasta as well as paired with a side of mashed potatoes or rice.
Traditionally, the shrimp or prawns are sautéed in olive oil. As a preference, I use canola oil. I’m not shy with the garlic… I use 8 huge ones 🧄! I also like adding red pepper flakes to it versus cayenne. Usually, sherry is added to the sauce. I go either way between this and dry white wine… it depends on how I feel.
This Garlic Shrimp recipe is perfect when entertaining as it takes less than 15 minutes ⏳ to make. The blend of flavors gives an amazing taste experience. Although being around for a long time, this dish became a North American favorite since the 70s and it’s not about to disappear anytime soon.
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Vietnamese Summer Rolls
– Clams Casino
– Oysters Bienville
– Escargots à la Bourguignonne
– Scallop Pineapple Ceviche
– Shrimp Sliders
– Crab Stuffed Mushrooms
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers
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Garlic Shrimp
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Ingredients
- 1 1/2 lbs. shrimp or prawns, peeled, deveined and tails removed if desired
- 1 tbsp. canola oil tips & tricks
- 1/4 cup butter, divided
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 8 large cloves garlic, pressed
- 1/2 tsp. red pepper flakes, or to taste
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 3 tbsp. dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/4 cup parsley, finely chopped tips & tricks
Directions
- In a skillet over medium-high heat, add canola oil and 1 tbsp. butter.
- When it starts sizzling, add shrimp and season with freshly ground black pepper. Flip them as soon as the color turns pink.
- Add garlic and toss the ingredients constantly for 1 minute. Add red pepper flakes and the remaining 3 tablespoons of butter. Stir until the butter is melted; cook for 1 minute, flipping the ones that are still “greyish”.
- Pour in lemon juice and dry white wine; stir to combine. Increase the heat to high and bring to a boil, basting the shrimp a few times with a spoon.
- Using a slotted spoon, transfer the shrimp to a bowl.
- Cook the sauce down for 2 minutes or until it reduces by half before adding some fresh chopped parsley. Stir well to blend and remove from the heat. Spoon sauce over the shrimp and serve immediately with crusty bread.
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