Ruhlman's How to Saute (Ruhlman's How to...) by Michael Ruhlman

Author:Michael Ruhlman [Ruhlman, Michael]
Language: eng
Format: azw3
Publisher: Little, Brown and Company
Published: 2016-05-02T16:00:00+00:00

1½ pounds/675 grams shrimp (preferably U16/20), peeled and deveined, shells reserved for stock if desired

1½ tablespoons minced garlic

1 to 2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1 tablespoon vegetable oil

½ cup/120 milliliters dry white wine

¼ cup/60 grams cold butter, cut into pieces

2 tablespoons minced fresh parsley

• In a bowl, COMBINE the shrimp and garlic and TOSS with just enough olive oil to coat the shrimp. SPRINKLE with salt and pepper to taste—don’t be shy!

• In a large sauté pan over high heat, HEAT the vegetable oil. When the oil is hot, ADD the shrimp; be sure to GET all the garlic into the pan as well. COOK until pink, about a minute. FLIP or TOSS the shrimp to cook their other sides.

• When they’ve taken on some color but are still soft in the center, ADD the wine, tossing the shrimp as it bubbles away. When about half of the wine has cooked off, 30 to 60 seconds, ADD the butter, swirling the pan continuously so that the butter emulsifies into the wine. When the butter is completely melted, ADD the parsley, TOSS the shrimp to distribute it, and REMOVE the pan from the heat.

• SPOON the butter sauce over the shrimp to serve.

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