Ingredients:

  • 1.5 lbs Large Shrimp (16/20 count), peeled and deveined
  • 1/4 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 6 cloves Fresh garlic (4 minced, 2 thinly sliced)
  • 1 Small shallot, finely diced
  • 1/2 tsp Red pepper flakes
  • 3 tbsp Unsalted butter, cold and cubed
  • 1/4 cup Low-sodium chicken or vegetable broth
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh Italian parsley, finely chopped
  • 1 tbsp Avocado or olive oil

Instructions:

  1. Prep the seafood. Toss the 1.5 lbs of shrimp with 1/4 tsp baking soda and 1/2 tsp salt. Note: Let them sit for 5 minutes to allow the pH change to take effect.
  2. Heat the pan. Add 1 tbsp oil to a large skillet over medium high heat until it begins to shimmer and smoke slightly.
  3. Sear the first batch. Place half the seafood in a single layer. Cook for 2 minutes until the edges are golden and opaque.
  4. Finish the sear. Flip and cook for 1 more minute, then remove to a plate. Note: They should be slightly underdone at this stage.
  5. Sauté the aromatics. Lower heat to medium. Add the shallot and the 2 sliced garlic cloves. Sauté for 2 minutes until softened and fragrant.
  6. Bloom the spices. Add the 4 minced garlic cloves and 1/2 tsp red pepper flakes. Cook for 30 seconds until the garlic smells nutty.
  7. Deglaze the skillet. Pour in 1/4 cup broth. Scrape the bottom of the pan until all browned bits are dissolved.
  8. Build the emulsion. Turn the heat to low. Whisk in the 3 tbsp of cold cubed butter one piece at a time until the sauce looks velvety and thick.
  9. Combine and finish. Return the seafood and any juices to the pan. Add 1 tbsp lemon juice and 2 tbsp parsley.
  10. Final toss. Coat everything in the sauce for 1 minute until the seafood is fully cooked and the sauce clings to every piece.