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.
Mise en place
Before you start
Dry the shrimp and season with salt. A wet shrimp steams; a dry one sears.
Melt butter over medium heat; soften garlic and chili flakes 1 minute — golden, never brown.
Add shrimp in one layer and cook 90 seconds per side, until just pink and curled into loose Cs.
💡
A shrimp curled into a tight O is overcooked. Loose C = perfect.
Off the heat: lemon juice, parsley, and the baguette straight into the pan juices.
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.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
Keep exploring
Related recipes
Tomato & Basil Pasta
Italian · Dinner
Sunday Roast Chicken
French · Dinner
Garlic Butter Salmon
Modern · Dinner