Shrimp in Butter and Garlic Sauce

Name: Shrimp in Butter and Garlic Sauce
Cuisine: Turkish
Ingredients: 4 pounds fresh large or extra-jumbo shrimp with their heads or 2 pounds previously frozen headless shrimp, shells and/or heads removed and saved for making broth, deveined if desired; 4 pounds fresh large or extra-jumbo shrimp with their heads or 2 pounds previously frozen headless shrimp, shells and/or heads removed and saved for making broth, deveined if desired; 4 pounds fresh large or extra-jumbo shrimp with their heads or 2 pounds previously frozen headless shrimp, shells and/or heads removed and saved for making broth, deveined if desired; 4 pounds fresh large or extra-jumbo shrimp with their heads or 2 pounds previously frozen headless shrimp, shells and/or heads removed and saved for making broth, deveined if desired; 4 pounds fresh large or extra-jumbo shrimp with their heads or 2 pounds previously frozen headless shrimp, shells and/or heads removed and saved for making broth, deveined if desired; 16 large garlic cloves, finely chopped; 1 teaspoon red pepper flakes; 1 cup white wine vinegar; ½ cup (1 stick) unsalted butter; 3 bay leaves; 2 tablespoons plus 1 teaspoon salt; 4 pounds fresh large or extra-jumbo shrimp with their heads or 2 pounds previously frozen headless shrimp, shells and/or heads removed and saved for making broth, deveined if desired; 1 quart water; 10 slices French bread; Chopped fresh dill for garnish (optional)

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

The name of this Turkish preparation, sarımsaklı karides, means “garlicky shrimp.” It’s a wonderful preparation with fresh shrimp and always a favorite as a starter.

Ingredients

4 pounds fresh large or extra-jumbo shrimp with their heads or 2 pounds previously frozen headless shrimp,

Asia
Turkey
Fish course
Starter
Pescatarian

Method

If using extra-jumbo shrimp (16 to 20 count per pound), then make a 1¼-inch-long diagonal slit along the top of each shrimp with a sharp paring knife and they will splay open attractively when cooked. If using large shrimp (31 to 40 count), leave them as they are without their shells. Bring the water to a boil in a medium-size saucepan with the bay leaves, 2 tablespoons