Main ingredients 🥩
ShrimpOlive oilSaltScallionsRed onionGarlicLimeChicken stockButterLeftover bread
Striker Chef's Shrimp with Lime Butter Sauce
A luxurious shrimp dish where the tangy and fragrant lime juice harmonizes with a rich and creamy butter sauce, perfect for soaking up with crusty bread.
🙋 Recommended for
- ⭐ Those who want a more luxurious and refreshing shrimp dish than gambas al ajillo.
- ⭐ Those who want to deliciously use up leftover stale bread.
- ⭐ Those looking for an appetizer recipe that pairs perfectly with white wine.
Ingredients needed 🛒2 servings
- 10 thawed shrimp
- 10 cloves garlic
- 3 scallions
- 1/4 red onion
- 1 lime
- 1/2 cup water
- 1/2 tablespoon liquid chicken stock
- 35g cold butter
- 1/2 leftover loaf of bread
- Generous amount of olive oil
- Pinch of salt
- Pinch of pepper
Recipe 🍳
- Lightly season the thawed shrimp with olive oil, salt, and pepper.
- Finely chop the white parts of the scallions and dice the red onion into similar-sized pieces. Smash the garlic cloves with the flat side of a knife and cut them into large halves.
- Roll the lime on the cutting board with the palm of your hand to release more juice. Zest the lime and then squeeze out the juice.
- Heat a pan without adding extra oil. Place the seasoned shrimp in the pan and cook until golden brown on both sides. Transfer to a separate plate.
- Add a little more olive oil to the same pan used for the shrimp. Add the smashed garlic and cook slowly over low heat to infuse the oil with garlic flavor.
- Once one side of the garlic is lightly browned, add the white parts of the scallions and sauté. Then, add the diced red onion and cook until softened.
- When the vegetables are tender, add half a cup of water, the zest of half a lime, and the juice of one lime. Bring to a simmer.
- Lightly season the sauce with liquid chicken stock and let it simmer briefly.
- Turn off the heat completely. Add the cold butter pieces one by one, shaking the pan to emulsify the butter and liquid into a white, creamy sauce.
- Add the green parts of the chopped scallions and mix them in with the residual heat. Season with salt and pepper to taste.
- Tear the leftover bread into pieces and arrange them on the bottom of a serving dish. Place the cooked shrimp on top and generously ladle the finished lime butter sauce over everything.
- Optionally, add a little more lime juice and sprinkle with the remaining lime zest for an extra burst of flavor.
- Season shrimp with olive oil, salt, and pepper.
- Dice scallion whites and red onion, smash garlic, and prepare lime juice and zest.
- Sear shrimp in a pan, remove, then add olive oil and sauté garlic, scallions, and onion.
- Add water, lime zest, lime juice, and chicken stock, then simmer.
- Turn off heat, add cold butter in pieces, and whisk to emulsify the sauce. Mix in scallion greens.
- Place torn bread in a dish, top with shrimp, pour sauce over, and finish with lime zest.
Cooking tips 💡
- To create the butter sauce, do not melt the butter beforehand or let the sauce boil after adding it, as this will cause the oil and butter to separate. Always turn off the heat and use residual heat to emulsify the cold butter for a smooth, high-end sauce.
- Although the sauce is rich with butter, the bright acidity of the lime perfectly cuts through the richness. Don't be afraid to use the specified proportions; this balance is key.
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