Ingredients:
- A few peeled shrimp
- 50 g butter
- 50 ml dry white wine
- 2 garlic cloves, thinly sliced or finely chopped
- Hot chili pepper (optional)
- Fresh parsley
- Water
- Oil
- Salt and pepper to taste
Instructions:
- Heat a pan over medium-high heat. Add a bit of oil and place the shrimp in the pan. Sear for about 20–30 seconds on each side until lightly browned.
→ As soon as they develop some color, remove them from the pan. This helps retain their texture and prevents them from becoming rubbery. - Prepare the sauce:
In the same pan, still hot, add the garlic and sauté briefly, watching carefully so it doesn’t burn. - Deglaze with wine:
After a moment, pour in about 40–50 ml of dry white wine (adjust based on how much sauce you want). Let it reduce for a minute or two to burn off the alcohol. - Add butter & water:
Add the butter and about 30 ml (a small glass) of water. Stir gently to combine. - Season:
Add salt and pepper to taste. If you prefer a bit of heat, throw in some chopped chili pepper at this stage. - Finish the dish:
Once the emulsion is smooth and well blended, return the shrimp to the pan. Remove from heat and sprinkle with freshly chopped parsley.
Serving suggestion:
This dish pairs perfectly with garlic toasts or slices of bread toasted with butter.
