Ingredients:

  • 5 lbs (680 g) Jumbo Shrimp (Prawns), peeled, deveined, patted dry
  • Kosher Salt and Fresh Black Pepper, to taste
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 4 Tbsp (56 g) Unsalted Butter, cut into pieces
  • 10-12 cloves Garlic, finely minced
  • 1 tsp Red Pepper Flakes (Chilli Flakes)
  • 1/2 cup (120 ml) Dry White Wine (or chicken stock)
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1/2 cup (30 g) Fresh Parsley, finely chopped

Instructions:

  1. Prep the Prawns: Place the thawed shrimp on paper towels and pat them aggressively dry. This is crucial for a proper sear. Season lightly with salt and pepper.
  2. Mise en Place: Finely mince the garlic and parsley. Measure out the oil, butter, wine, and chilli flakes.
  3. Start the Base: Heat the olive oil in a heavy-bottomed skillet over medium-low heat. Add the butter and let it melt until just foaming.
  4. Infuse the Garlic: Immediately add the minced garlic and red pepper flakes. Cook gently, stirring constantly, for 60 to 90 seconds. The garlic must sizzle gently but MUST NOT brown or burn, otherwise, it will become bitter.
  5. Deglaze: Increase the heat to medium-high. Pour in the dry white wine (or stock). Let it bubble and reduce slightly for about 60 seconds, scraping up any delicious browned bits from the bottom of the pan.
  6. Add the Shrimp: Increase the heat to high. Spread the seasoned shrimp in a single layer in the hot skillet (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes on the first side until pink halfway up. Flip and cook for an additional 1-2 minutes until opaque and firm.
  7. Season and Brighten: Remove the skillet from the heat immediately. Stir in the fresh lemon juice and half of the chopped parsley. Taste the sauce and adjust the salt/pepper if needed.
  8. Serve: Transfer the sizzling garlic shrimp and all the magnificent sauce to a warmed serving dish. Garnish with the remaining fresh parsley and serve immediately, ideally with crusty bread.