1 cup of butter (200 g)
6 cloves of garlic (only the white part) cut into 0.5 cm thick slices
1/2 teaspoon of salt
To make the sauce
3 egg yolks
2 tablespoons of lemon juice
1 tablespoon of chopped parsley
1 1/2 teaspoons of salt
1/2 teaspoon of black pepper
1 cup of butter (200 g)
6 cloves of garlic (only the white part) cut into 0.5 cm thick slices
1/2 teaspoon of salt
To make the sauce
3 egg yolks
2 tablespoons of lemon juice
1 tablespoon of chopped parsley
1 1/2 teaspoons of salt
1/2 teaspoon of black pepper
In a small saucepan, melt the butter over medium heat
Remove from heat, let it cool and reserve
In another small saucepan, cover the garlic with cold water, add the salt, and cook until al dente (about 15 minutes)
Remove and drain
Prepare the sauce: in a medium saucepan, whisk together the egg yolks and lemon juice over low heat, using an electric mixer or whisk (chicote), until it thickens
Remove from heat and stir in the butter, whisking until the sauce is smooth
Add the remaining ingredients and mix
Dish out the garlic shrimp on a serving dish, drizzle with the warm sauce and serve immediately
449 calories per serving
