10 minutes
A decadent shrimp dish featuring head-on shrimp cooked in a buttery garlic sauce with herbs and a hint of heat from chiles.
cups
tablespoons
Garlic Clove, Thinly sliced
each
to taste
Black Pepper, Freshly ground
to taste
tablespoons
Chiles De Árbol, Crushed
each
teaspoons
Medium Shrimp, Head-on
0 lb
Fresh Herbs, Chopped
cups
Lemon, Juice of
each
1. Prepare the Garlic Butter Base
Add ½ cup of unsalted butter and 2 tablespoons of olive oil to the skillet over medium-high heat. Once the butter is mostly melted, add 8 thinly sliced garlic cloves, seasoning with kosher salt and freshly ground black pepper to taste. Cook the garlic for about 3 minutes until it softens.
2. Introduce Tomato Paste and Chiles
Stir in 1 tablespoon of tomato paste and either 4 crushed chiles de árbol or 1 teaspoon of crushed red pepper flakes. Cook for about 2 minutes until the tomato paste caramelizes.
3. Cook the Shrimp
Season 1½ pounds of medium, head-on shrimp with more salt and black pepper, then cook for about 5 minutes, stirring occasionally, until the shrimp are perfectly done.
4. Finish with Herbs and Lemon
Remove the skillet from the heat. Scatter 1 cup of chopped fresh herbs and squeeze the juice of half a lemon over the shrimp.
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