Broiled Shrimp with Garlic Butter Recipe

Broiled Shrimp in Garlic Butter

Recipe inspired by Eric Ripert
Serves: 4
Time: 2 hr 10 min (Preparation: 2 hr, Cooking: 10 min)

Ingredients

• 6 tablespoons unsalted butter, softened
• 1 teaspoon finely minced garlic
• 1 tablespoon chopped shallots
• 1 tablespoon chopped flat-leaf parsley
• Juice from lemon
• Fine sea salt, as needed
• 24 large raw shrimp, with shells and tails on
• cup Fish Fumet (see recipe below) or water

Fish Fumet (Makes 3 cups)

• 2 pounds heads and bones from snapper, black bass, or halibut
• Cold water (enough to cover bones)
• 2 tablespoons corn oil
• 1 medium onion, peeled, thinly sliced
• of a small fennel bulb, thinly sliced
• 1 leek, sliced thinly
• 15 whole white peppercorns
• teaspoon fine sea salt
• 1 sprig of flat-leaf parsley
• 1 bay leaf
• 1 cup dry white wine
• 3 cups water

Instructions

1. Preheat the broiler. In a small bowl, blend the softened butter with garlic, shallots, parsley, lemon juice, and a pinch of sea salt until smooth and flavorful.
2. Butterfly the shrimp by slicing lengthwise, keeping tails attached. Arrange flat in a single layer in a shallow, broiler-safe oval dish.
3. Dot generously with the butter mixture. Pour fish fumet or water around the shrimp.
4. Broil until shrimp turn opaque and just cooked through, about 4 minutesperfectly juicy and irresistible.
5. Arrange hot shrimp elegantly on four plates, nesting tails into bodies for a chef-worthy presentation.
6. Stir the pan juices and spoon over the shrimp. Serve immediately for a burst of garlicky, buttery bliss that'll make you feel like a Michelin-star home chef!

Fish Fumet Instructions

1. Prep fish heads and bones: remove gills and eyes (or ask your fishmonger). Chop into 4-inch pieces, soak in cold water for 1 hour (change water twice), then drain.
2. In a large pot over medium heat, warm oil. Add onion, fennel, leek, peppercorns, salt, parsley, and bay leaf. Cook until softened, about 4 minutes, without browning.
3. Add fish bones; stir occasionally until opaque, about 12 minutes.
4. Pour in wine and water; boil vigorously 10 minutes, skimming foam.
5. Rest off heat 10 minutes. Strain through fine sieve, pressing solids. Reduce to 3 cups if needed. Refrigerate up to 3 days or freeze up to 2 months.

Transform simple shrimp into a luxurious delight with Eric Ripert's genius touchquick, elegant, and bursting with flavor. Your kitchen awaits this showstopper!