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Crispy Buttered Shrimp with 20 Cloves of Garlic

SERVES: 4

PreviousJammy Leek and Shrimp Stir FryNextLinguine with Clams and Romesco

Last updated 1 year ago

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PRODUCE

  • 2 heads garlic

  • 1 lemon

PANTRY

  • 1 (14.5-ounce) can white beans(such as cannellini or navy)

  • Koshersalt and freshly ground black pepper

  • Warm crusty bread, forserving

DAIRY

  • 8 tablespoons(1 stick) unsalted butter

PROTEIN

  • 1 pound (size U10 or U15)shell-on shrimp

COOK

  1. Do some prep : Thinly slice 20 garlic cloves. Cut 1 lemon in half. Thinly slice half of the lemon crosswise into rounds, discarding any seeds that cling to the rounds. Reserve the other half for squeezing. Drain and rinse 1 (14.5-ounce) can of white beansin a fine-mesh strainer. Pat 1 pound ofshrimp dry with paper towels. Season all over with 1 teaspoon salt.

  2. Cook the shrimp: Heat a large cast-iron skillet over high heat for 2 minutes. Add 2 tablespoons butter and swirl to melt. Add the shrimp in a single layer and cook, undisturbed, until lightly golden brown and crisp underneath, 2 to 3 minutes. Flip the shrimp and cook just until pink, 1 minute longer. Season with lots and lots of pepper. (We’re talking many cranks.) Transfer the shrimp to a serving dish. Reduce the heat to very low and add 6 tablespoons butter, the sliced garlic, and the lemon slices. Cook, stirring constantly, until the garlic is very fragrant and softened, just barely beginning to turn brown at the edges, 2 to 3 minutes. Stir in the drained beans. Season with salt and more pepper and cook, stirring, until the beans are warmed through, about 2 minutes. Pour the garlicky beans over the shrimp. Squeeze the remaining 1⁄2 lemon over everything and serve with bread for soaking up all that garlic butter.