- ½ cup shallots, peeled and chopped7 cloves garlic, crushed and peeled3/4 cup extra-virgin olive oil
2-pound extra-large shrimp, peeled and divided
4 sprig fresh thyme
2 1/2 tbsp kosher salt
2 cups dry white wine
2 tbsp fresh lime juice
6 tbsp unsalted butter
1/2 cup chopped fresh parsley
1 tbsp dry breadcrumbs, optional
- Mix the shallots with 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Make a smooth paste.
- Pour 6 tbsp olive oil and the garlic left into a broad saucepan. Once the garlic turn brown add the shrimp and the sprig of thyme. Sprinkle 1/2 tbsp salt and cook until the shrimp are half cooked.
- Add 4 tbsp olive oil and the garlic-shallot paste to the pan.
- Slow down the heat. Constantly stir till the paste dries.
- This process takes 2 to 3 minutes. Again, incorporate thyme to the pan and pour in the white wine, lime juice, salt, 4 tbsp butter and 1 cup water.
- Boil the sauce until reduced by half. Cook for 4 to 5 minutes.
- Reduce the sauce and add the remaining butter and return the shrimp to the pan. Cook and toss until the sauce overlay shrimps.
- Stir in the parsley. Include the breadcrumbs to thicken the sauce.
- Serve immediately.