Garlic Shrimp
What you'll need:
9 Gulf Shrimp, peeled and deveined
1 Tbsp Olive Oil
2 oz Chardonnay
4 oz Gremolata Butter (see recipe below)
Pinch Kosher salt
Couple turns Cracked pepper (fresh)
Toasted Baguette
Click through for the rest of this recipe and the one for gremolata butter.
What you'll do:
- Heat sauté pan, and add oil.
- Add shrimp and sauté until just cooked through, but still raw. Cooking time will vary depending on size of shrimp. Chef's note: I prefer 16/20.
- Deglaze with chardonnay, and reduce by half.
- Slowly add gremolata butter until sauce is bound and creamy.
- Serve with bread.
Alday serves the shrimp standalone with a toasted baguette, but says you could serve it over pasta or with vegetables as well.
Gremolata Butter
What you'll need:
1 lb Butter, softened
1/3 cup Parsley, chopped
3 Tbsp Green onions, chopped
2 tsp Kosher salt
2 Tbsp Lemon juice (fresh)
2 tsp Ground pepper (fresh)
2 tsp Garlic, minced
Zest from half an Orange
Zest from half a Lemon
What you'll do:
- Leave butter at room temperature until softened, about 20 minutes, then cube.
- Chop parsley and green onions very fine, mince garlic and zest citrus.
- In an electric mixer, combine all ingredients and mix until well incorporated.
- Lay down two sheets of plastic wrap, halve the mixture, roll into two logs, wrap, and tie off ends.
- Store in refrigerator or freeze for future use. (Or measure out four ounces straight away and make yourself some garlic shrimp....)
Alday says this compound butter is universal and can be used on steaks, poultry, seafood and vegetables, so start experimenting!
(This is the third installment of our Chef Chat with Alday. Check out parts one and two for more about Alday.)
