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Garlic Butter Shrimp
Recipe Video
Recipe Ingredients
- 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
Recipe Instructions
- 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.
Notes
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
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Fantastic !! Decadent recipie that is light – filling yet the taste is yet brilliant. DO NOT OVERCOOK THE SHRIMP. I feel it is very important to follow this recipie exactly as written. The butter, garlic, white vermouth, and cream sherry is so ellegant. I love many of this Chef’s great recipie’s and the ease he shows me to make them. I feel so comfortable making his dishes after watching his you tube shows. What a fantastic Chef !!!
Thank you !