The
great thing about posting a recipe as generic as “Garlic Shrimp,” is
that nobody can complain it’s not authentic. If it has shrimp and enough
garlic in it, it’s authentic. Above and beyond that, just about
anything goes.
The
only real debate revolves around whether to cook shrimp first, and then
add the garlic; or sauté the garlic first, and then cook the shrimp.
I’ve used and enjoyed both methods, but I think I prefer the one shown
here.
If
you cook the garlic first, it mellows out the flavor, and gives it a
little sweeter aspect, but it also increases the risk of browning it too
much, which is the only way to screw this up. Besides that, it prevents
getting any kind of color on the seafood.
By
searing the shrimp first, you’ll get some nice caramelization, which I
think really adds to the depth of flavor. Speaking of flavor, I can’t
believe I’m giving away my caper brine secret; but I decided it’s just
too good to not share. The little splash of salty goodness does
something that’s easier to taste than explain.