A classic garlic infused olive oil poached shrimp.

Take a prep knife and insert the tip into the shrimp to cut down to the vein.

Peel off the shell to end up with a perfectly peeled and deveined butterfly shrimp.

Heat olive oil and garlic to 200 degrees Fahrenheit.

Add the shrimp to the heated olive oil and cook for about three minutes.

Remove the shrimp from the oil once cooked.

Serve the poached shrimp with paprika, cognac, and chiffonade basil.

Equipment Needed

Spice Level:

Dietary

Allergens