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15 MINS
10 MINS
4
♬ original sound - Barbary & Oak
INGREDIENTS
1 ½ tablespoons olive oil
450g pound shrimp, peeled and deveined
Salt to taste
6 cloves garlic, finely minced
¼ tsp red pepper flakes
3 tbsp lemon juice
1 tbsp caper brine
2 tbsp cold butter, cut into 4 equal pieces, divided
42g chopped flat-leaf parsley, divided
1 teaspoon water, or as needed
METHOD
1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
3. Add garlic and red pepper flakes; cook and stir for 1 minute.
4. Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
5. Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
6. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.
7. Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley.
TIP
Serve alongside toasted baguette slices with a smear of aioli or herbed cream cheese.