C&RB CLUB RECIPE
Sautéed Shrimp with Garlic
Amt Ingredient
36 ea. 13/15 Shrimp, peeled and deveined, tails off
1 tbsp. garlic, slivers
1 ea. lemon, cut in half
½ cup white wine
1 tbsp. smoked paprika
2 tbsp. chopped parsley
½ lb. butter
12 ea. toasted baguette
to taste salt and pepper
Procedure:
- Heat a large sauté pan at medium heat; add the sliced garlic and shrimp and lightly toss.
- When the garlic starts to lightly brown, add the smoked paprika and mix well with the shrimp; add lemon juice and white wine and reduce by half.
- Add the butter and swirl to emulsify; finish with chopped parsley and season with salt and pepper.
- Slice the baguette ¾-inch, spread with whole butter and grill.
- Place the shrimp onto a platter and the grilled baguettes; pour the sauce over the shrimp. Enjoy!
Submitted by Daniel Chagolla, Executive Chef, Desert Highlands Golf Club, Scottsdale, Ariz.
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