Sweet Heat Garlic Shrimp. Shrimp marinated in salt water for more depth of flavor, quickly cooked in a delicious Garlic infused Butter, and drizzled in a delightful Sweet Heat Sauvignon Blanc Glaze.
Sweet Heat Garlic Shrimp
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Once upon a time there was a little sea animal; it’s name was Shrimp. One day Shrimp met Garlic and Butter. The three of them became the best of friends and when they were together all kinds of magic and good things happened. Then the most awesomest “Queen of Flavor” decided that these three ingredients should never be parted. Kind of like the Three Musketeers…
Then the Queen introduced the flavorful trio to Sweet Heat Sauvignon Blanc Glaze (although perhaps we should call it Dartagnan, for short), and the world almost exploded with happiness.
Or at least the taste-buds of the big monster that ate the Garlic, Butter, Shrimp and Dartagnan; almost exploded with happiness.
It has been said that happiness is a choice not a condition, and I agree to an extent. I believe it is a choice, but that sometimes circumstances make that choice seem more or less possible to make. Happiness is inside of all of us; sometimes you just need a bit of Garlic Shrimp to help you choose it.
A Royal Garlic Shrimp Declaration
I, the self-proclaimed “Queen of Flavor” do hereby declare: All kinds of happy can come from eating these Four Musketeers. And you Dear Reader are hereby invited to be the big monster and partake in this glorious bit of taste-bud heaven.
Did I just call you a monster? I don’t mean it! If you’re reading this then that means I think you’re fabulous and wonderful and all things good. Unless you’re a liar and a cheater and a sneaky sneak; in which case I think you have VERY good taste in reading material, but you might still be a monster. However, monster or not, you should totally try this delicious Garlic Shrimp recipe.
And then we will all live Happily Ever After…
Y’all remember from my Turkey recipe how I talked about the importance of brining things? Well even with seafood I find it to be important. However, unlike my Pork Rack recipe where we brine it for 24 hours; this shrimp recipe need only be in the brine for 10 minutes.
In fact, you should not let it sit in the brine for any longer than that. Also, if you are using small shrimp instead of Large or Jumbo, then drop the brining time down to 8 minutes instead of 10.
Brining or marinading or soaking the shrimp in salt water beforehand leads to such depth of flavor that you will not regret it for even a second.
I highly suggest serving this shrimp over rice.
One time when we were in Hawaii we stopped at a little shrimp truck on the side of the beach. The served fresh Shrimp in a Garlic Butter sauce over White Basmati Rice. After eating that Garlic Shrimp; that “one time” became a “many times” over the next couple days.
A couple quick disclaimers and then we will get on to the recipe:
- I tagged this as a 20 minute meal which is possible. However, unless you are speedy-gonzales fast at everything you do, this recipe will most likely take closer to 25 or 30 minutes.
- Cooking with alcohol: From what I understand the alcohol burns off completely at boiling point, and we let the glaze boil for a bit. However, if you do not like alcohol and are worried about it, and to be extra safe; Open the wine the day before and leave it in your refrigerator overnight with a loose lid to let all the alcohol evaporate.
Recipe for Sweet Heat Garlic Shrimp:
- 1 12 to 16 ounce bag of large shrimp, uncooked and deveined and peeled
- 6 cups of water
- Half a cup of salt
- 2 tablespoons butter
- Three garlic cloves
- 1 Tablespoon Butter
- 1/2 cup of Sauvignon Blanc or White Cooking Wine
- 1/2 cup of chicken broth or stock
- 1 tablespoon minced chives
- 1 tablespoon sugar
- Dash of Red Pepper Flakes
- Fill a bowl with the cold water and the salt. Add your peeled shrimp and let it sit for 10 minutes (no longer).
- Drain and rinse well.
- In a large frying pan put your butter and garlic cloves (that you peeled and smashed with the flat of your knife)
- and turn the heat to medium medium high.
- When the butter is just starting to bubble/ foam, add your marinated shrimp.
- Let your shrimp cook for three minutes, flipping it halfway through, until the shrimp has all turned pink.
- Transfer the shrimp to a platter and keep in a warm place like a prewarmed oven or microwave while you cook the glaze.
- In the pan you just took your shrimp out of but left the garlic in, add one more tablespoon of butter and a dash of red pepper flakes.
- As soon as the butter has melted and begun foaming, add the wine.
- Let the mixture come to a boil and boil for one minute. Then add the chives, sugar and chicken broth.
- Turn the heat slightly down to medium-med-high, and let the entire mixture boil for approximately three minutes OR until it's reduced by half, And slightly thick.
- Place your shrimp atop a bed of rice, Pour glaze atop shrimp.
- *Note: if you're doing small shrimp instead of medium-large or jumbo, then only soak it in the salt brine for eight minutes instead of 10.
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