Recipes

⏱️ Prep Time: 15 Minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy🥘 INGREDIENTS: 400 g shrimp (peeled, size 16/20, fresh or thawed) 4 cloves garlic, finely chopped 1 tbsp olive oil + 30 g cold butter 100 ml dry white wine Juice of 1 lemon + zest of ½ lemon ½ tsp chili flakes Salt and black pepper Fresh parsley, chopped 1 tbsp capers (optional) 🔥 PREPARATION:Step 1: PREPARATION (5 minutes) Pat shrimp thoroughly dry – essential for good browning Season with salt and pepper Finely chop garlic, squeeze lemon, chop parsley Step 2: SEAR (4 minutes) Heat olive oil in a sautoir over high heat (level 7–8) until it shimmers slightly Place shrimp in a single layer – do not overcrowd! Do not move for 1.5–2 minutes until the underside turns pink-orange Flip, cook for another 1 minute – shrimp are done when completely pink Step 3: BUILD SAUCE (4 minutes) Remove shrimp, set aside Reduce heat to level 5, sauté garlic and chili flakes for 30 seconds Deglaze with white wine, reduce for 1–2 minutes Stir in lemon juice and lemon zest Stir in cold butter cubes until a creamy sauce forms Step 4: COMBINE & SERVE Return shrimp to the sauce, warm briefly Stir in fresh parsley Serve immediately – shrimp quickly become rubbery! ✅ TIPS FOR PERFECT RESULTS: Patting dry is crucial – moisture prevents browning Do not overcrowd – rather cook in two batches than steam in a crowd Shrimp are done when they curl into a C-shape – O-shape = overcooked The high rim of the BIOL stainless steel sautoir prevents splashing when deglazing Always add cold butter at the end – the professional secret for a glossy sauce 🌡️ SHRIMP DONENESS: Perfect: completely pink, C-shape, slightly translucent in the center – approx. 3 min total Well-done: completely opaque, O-shape – approx. 4 min total Too long = rubbery and dry, beyond saving! 🍷 SERVING SUGGESTION:With toasted ciabatta for dipping or served over linguine. Pair with an ice-cold Pinot Grigio or Vermentino. For a lighter option: on a bed of arugula with Parmesan.📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 320 kcal 32 g 18 g 4 g