Prep 15 mins
Cook 30 mins
The use of fried garlic in this makes it different and garlic lovers should love it. Her suggestion of substituting fish sounds good too. Haven't tried it yet but had to post it for safekeeping From the Austin restaurant.
- 1⁄4 cup butter
- 3 garlic cloves, thinly sliced
- 1⁄3 cup olive oil
- 36 raw shrimp, peeled and deveined (21 - 25 count)
- chopped fresh parsley leaves (to garnish)
- 1 cup vegetable oil
- 1⁄2 cup minced garlic
- Prepare the fried garlic:.
- In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
- In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In a nonreactive skillet or saute pan, heat the olive oil over medium-high heat and saute the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco. Serves 6.
- Variation: Substitute 6 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté; the fish and proceed as directed.
I like the fried garlic idea. I did use cilantro instead of parsley for garnish. I also added the garlic butter to the shrimp in the skillet, and added a splash of Salsa Valentina. Thanks for the great recipe! Made for Zaar Tag.