medium sized shrimps are suggested for use


  • ┬Ż cup shallots, peeled and chopped7 cloves garlic, crushed and peeled3/4 cup extra-virgin olive oil

    2-pound extra-large shrimp, peeled and divided

    4 sprig fresh thyme

    2 1/2 tbsp kosher salt

    2 cups dry white wine

    2 tbsp fresh lime juice

    6 tbsp unsalted butter

    1/2 cup chopped fresh parsley

    1 tbsp dry breadcrumbs, optional


  1. Mix the shallots with 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Make a smooth paste.
  2. Pour 6 tbsp olive oil and the garlic left into a broad saucepan. Once the garlic turn brown add the shrimp and the sprig of thyme. Sprinkle 1/2 tbsp salt and cook until the shrimp are half cooked.
  3. Add 4 tbsp olive oil and the garlic-shallot paste to the pan.
  4. Slow down the heat. Constantly stir till the paste dries.
  5. This process takes 2 to 3 minutes. Again, incorporate thyme to the pan and pour in the white wine, lime juice, salt, 4 tbsp butter and 1 cup water.
  6. Boil the sauce until reduced by half. Cook for 4 to 5 minutes.
  7. Reduce the sauce and add the remaining butter and return the shrimp to the pan. Cook and toss until the sauce overlay shrimps.
  8. Stir in the parsley. Include the breadcrumbs to thicken the sauce.
  9. Serve immediately.
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