Shrimp in sizzling garlic-chili butter with lemon and parsley, mopped up with torn baguette — dinner in the time it takes to set the table.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Shrimp — peeled
Garlic — sliced
Baguette — for mopping
4 steps
Method
1
Dry the shrimp and season with salt. A wet shrimp steams; a dry one sears.
2
Melt butter over medium heat; soften garlic and chili flakes 1 minute — golden, never brown.
1 min — timer available in cooking mode
3
Add shrimp in one layer and cook 90 seconds per side, until just pink and curled into loose Cs.
3 min — timer available in cooking mode
Why this works
A shrimp curled into a tight O is overcooked. Loose C = perfect.
4
Off the heat: lemon juice, parsley, and the baguette straight into the pan juices.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.