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Garlic Butter Shrimp

5 from 4 votes


  • 6 to 8 large Shrimp per person cut in half lengthwise
  • 2 tablespoons Butter
  • 1 tablespoon Roasted Garlic Olive Oil
  • ½ cup of a Red Onion diced
  • 4 to 5 Garlic Cloves chopped fine, not pureed
  • ½ cup Tomatoes Concasse, peeled, seeded and diced
  • 2 tablespoons White Vermouth or any good White Wine
  • 2 tablespoons Cream Sherry, if you have it
  • 2 tablespoons Parsley chopped
  • 2 to 3 ounces Butter to add at the end
  • Fleur de Sel Salt or Regular Salt and Black Pepper to taste


  • In a sauté pan, add the butter and the olive oil.  When hot add the onion cook for one or two minutes. Add the shrimp and quickly sauté on both sides. 
  • Add the garlic and when fragrant add the tomatoes and cook for a couple more minutes.   Add the white vermouth and sherry.  
  • Finish with a little more butter and prepare each plate with some polenta or fresh pasta in the middle and 6 to 8 shrimp per person depending on the size. 


For the Roasted Garlic Olive Oil:  click here
For the Fleur de Sal Salt:  click here
For the Laser Thermometer:  click here
For the Diamond Lite Wok:  click here
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Chef Jean-Pierre

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