Thomas Keller’s Sauteed Shrimp with Garlic

Sauteed Shrimp with Garlic

  • 12 extra large shrimp (12-15 count) peeled and devained
  • Kosher Salt
  • 1 TBSP butter
  • 1 garlic clove, thinly sliced
  • ¼ cup dry white wine
  • 2 TBSP chopped chives

Put the shrimp in a medium bowl.
Mix together 4 cups of cold water and a ½ a cup plus 2 TBSP salt in another bowl, stirring to dissolve the salt.
Pour over the shrimp. Let stand at room temp for 10 minutes. Drain the shrimp, rinse under cold water. Pat dry on paper towel.
Melt butter in frying pan. When the butter starts to foam add the shrimp and garlic. Swirl the pan and cook, turning once, until the shrimp are browned on both sides and cooked through. 1.5 to 2 minutes per side. Transfer the shrimp to a tray and keep warm.
Add the wine to the pan and simmer to reduce to a glaze. Swirl about 2 TBSP of the chives into the glaze, and remove from the heat.
Sprinkle a serving platter with the remaining chives, arrgange the shrimp on the platter, and spoon the glaze over the shrimp.

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