Sautéed shrimp in garlic sauce



Submitted content courtesy of Chef Elsesy at CarDon’s The Reserve at Hamilton Trace

2 tablespoons unsalted butter

¼ cup olive oil

1 pound shrimp 16-20 peeled and deveined

Salt and pepper as needed

3 cloves of minced garlic

1 tablespoon minced shallots

½ teaspoon red pepper flakes

1 lemon

¼ cup chicken stock

1 tablespoon chopped parsley

2 each zucchini, thinly cut julienne

2 each yellow squash, thinly cut julienne

1 each red bell pepper, thinly cut julienne

  1. Season shrimp with salt and pepper and keep refrigerated in a large size sauté pan.
  2. Heat half of the olive oil and half of the butter until melted and add the seasoned shrimp.
  3. Cook for 1 minute on each side or until it turns a pink color.
  4. Add ½ of the garlic then add all the shallots.
  5. Add lemon juice and then the chicken stock.
  6. Keep stirring and when it reaches boiling, turn off the heat.
  7. Then add the remaining butter and the chopped parsley. Keep warm until serving.
  8. In another sauté pan, add the remaining olive oil, and bring the heat to med-high.
  9. Add all the vegetables at once and 1 teaspoon of minced garlic.
  10. Cook until just tender, and adjust the seasoning.

To serve: Arrange the vegetables in the center of preheated dinner plate; surround with cooked shrimp then drizzle the sauce on top. Serve immediately.