Ingredients:
7 jumbo (u-12) shrimp, peeled, deveined, and butterflied with tails left on
fine sea salt and freshly ground black pepper
1½ tablespoons finely chopped flat-leaf parsley, plus 4 small sprigs of garnish
1/2 cup olive oil
7 cloves garlic, crushed with the side of a large, heavy knife
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/4 cup chicken stock
4 tablespoons cold unsalted butter, cut into 8 pieces
1/4 cup loosely packed julienne of basil (about 10 large leaves)
1 lemon, cut into 8 wedges, for serving
Procedure:
Heat a large sauté pan over medium-high heat. Season the shrimp generously with salt and pepper. Sprinkle each one with a tiny pinch of the flour, and scatter a little parsley on each. Add half the olive oil to the hot pan; when the oil is hot, add half the garlic, half the shrimp, and half the red pepper flakes. Sauté, shaking the pan occasionally and turning the shrimp with tongs, until the garlic and shrimp are golden, about 3 minutes. With a slotted spoon, transfer the shrimp and garlic to a plate. Add the remaining oil to the pan; when it is hot, sauté the remaining shrimp, garlic, and pepper flakes. return the first batch of shrimp and garlic to the pan, add wine, and stir over high heat to deglaze the pan for 1 minute. Add the chicken stock, ½ teaspoon salt, and ¼ teaspoon pepper, and simmer rapidly until the liquid is reduced slightly, about 2 minutes. Remove from the heat, and add the butter and basil. Shake the pan vigorously to emulsify the sauce. Remove and discard garlic. place shrimp on a plate, and drizzle with the sauce. sprinkle the plate with some remaining chopped parsley, and garnish with
a parsley sprig. Place 2 lemon wedges on the side, and serve at once.
Recipe Type: Authentic7 jumbo (u-12) shrimp, peeled, deveined, and butterflied with tails left on
fine sea salt and freshly ground black pepper
1½ tablespoons finely chopped flat-leaf parsley, plus 4 small sprigs of garnish
1/2 cup olive oil
7 cloves garlic, crushed with the side of a large, heavy knife
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/4 cup chicken stock
4 tablespoons cold unsalted butter, cut into 8 pieces
1/4 cup loosely packed julienne of basil (about 10 large leaves)
1 lemon, cut into 8 wedges, for serving
Procedure:
Heat a large sauté pan over medium-high heat. Season the shrimp generously with salt and pepper. Sprinkle each one with a tiny pinch of the flour, and scatter a little parsley on each. Add half the olive oil to the hot pan; when the oil is hot, add half the garlic, half the shrimp, and half the red pepper flakes. Sauté, shaking the pan occasionally and turning the shrimp with tongs, until the garlic and shrimp are golden, about 3 minutes. With a slotted spoon, transfer the shrimp and garlic to a plate. Add the remaining oil to the pan; when it is hot, sauté the remaining shrimp, garlic, and pepper flakes. return the first batch of shrimp and garlic to the pan, add wine, and stir over high heat to deglaze the pan for 1 minute. Add the chicken stock, ½ teaspoon salt, and ¼ teaspoon pepper, and simmer rapidly until the liquid is reduced slightly, about 2 minutes. Remove from the heat, and add the butter and basil. Shake the pan vigorously to emulsify the sauce. Remove and discard garlic. place shrimp on a plate, and drizzle with the sauce. sprinkle the plate with some remaining chopped parsley, and garnish with
a parsley sprig. Place 2 lemon wedges on the side, and serve at once.
Original Photograph By: Palm Restaurant/bluelilydesign.com
Photograph Retouched By: Recipe Spy
Restaurant: Palm Restaurant
Source: http://www.bluelilydesign.com/images/large/PALM_Fish_PressKit.pdf