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8/19/2014 11:25 AM grooming • 0 Comments

Garlic Salt and Pepper Shrimp

Serves 2 generously


You can make the dish with shell-on shrimp, which are worth buying frozen in bulk and defrosting in batches as you need them (since that's exactly what the fishmonger does).


This dish is all about fingers and the garlicky, oily, prawny taste that is left on them when you've peeled. So please don't make it with peeled prawns and please don't use a knife and fork. It just wouldn't be as fun.



  • 9 oz live shrimp or thoroughly defrosted raw shell-on shrimp
  • 2 oz butter
  • Olive oil
  • 2 finely chopped cloves of garlic
  • Sea salt and black pepper



1. Take the shrimp and drop them in well-salted boiling water for 1 minute, then remove with a slotted spoon and set aside.


2. Melt the butter in a large frying pan and add a trickle of olive oil to help prevent it from burning. Add the garlic and fry gently, so the garlic softens without browning. Turn up the heat and add the shrimp, toss and shake, coating them thoroughly with the garlic and butter.


3. Sprinkle, as you go, with generous pinches of flaky sea salt and vigorous twists of freshly ground black pepper. About 2-3 minutes on a fierce heat should do it. The idea is to get the shrimp thoroughly hot, but stop before they start to shrink and lose their juices.


4. Serve at once, with brown bread and no cutlery.