Ingredients:
- 1 lb / 450 g Red Argentinian Shrimp, peeled and deveined
- 1 Tbsp / 15 ml Olive Oil (high-heat variety)
- ½ tsp / 2.5 ml Sea Salt (or kosher salt)
- ¼ tsp / 1 ml Freshly Ground Black Pepper
- 4 Tbsp / 60 g Unsalted Butter (chilled, cut into four pieces)
- 4 cloves Garlic, minced finely
- 1/4 cup / 60 ml Dry White Wine (e.g., Sauvignon Blanc, or chicken stock)
- 1 Tbsp / 15 ml Fresh Lemon Juice
- 1 tsp / 5 ml Lemon Zest
- 2 Tbsp / 30 ml Fresh Parsley, finely chopped
- 1 Tbsp / 15 ml Fresh Chives, finely snipped
Instructions:
- Thaw the shrimp completely if frozen and aggressively pat the shrimp dry with paper towels. Place the dry shrimp in a bowl and toss with the Olive Oil, Salt, and Pepper. Mince the garlic and chop all fresh herbs. Zest and juice the lemon. Keep the butter chilled and cubed.
- Place a large, heavy-bottomed skillet over high heat until it just begins to smoke lightly. Add the seasoned shrimp in a single layer (work in batches if necessary). Sear for 60–90 seconds per side. The shrimp should turn opaque and have a pink-orange crust. Remove the shrimp immediately from the pan and set aside on a clean plate.
- Reduce the heat to medium. Add half the cubed butter to the hot pan drippings. Once melted, add the minced garlic and sauté for 45–60 seconds until fragrant and light golden. Pour in the white wine (or stock). Bring to a rapid simmer, scraping up any browned bits (fond) from the bottom of the pan. Simmer until the liquid is reduced by half.
- Remove the pan from the heat. Whisk in the remaining cold butter, one cube at a time, until the sauce is glossy and slightly thickened. Stir in the lemon juice, lemon zest, and half of the fresh parsley and chives. Taste and adjust seasoning.
- Return the seared shrimp to the pan and gently toss for 10 seconds to coat them thoroughly with the warm sauce. Do not cook further. Transfer the shrimp and sauce to a warm serving platter, sprinkle with the remaining fresh parsley and chives, and serve immediately.