Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Garlic Confit
Shrimp & Sauce
Crostini
Method
Garlic Confit
Prepare and cook
Place peeled garlic cloves in a small heavy-bottomed saucepan or small ovenproof pot. Add olive oil until the garlic is just covered (about 1 cup). Add thyme sprigs, bay leaf and 1/2 tsp salt. Gently warm over very low heat until small bubbles occasionally rise (do not boil). Maintain a gentle simmer for 35–45 minutes, or until cloves are very tender and spreadable. The oil should remain below 200°F / barely shimmering. Remove from heat and cool to room temperature in the oil.
Once cool, remove thyme and bay leaf. Transfer cloves and oil to a clean jar. Reserve 2 tablespoons of the flavoured oil for the shrimp recipe; store remaining confit (oil and cloves) refrigerated up to 2 weeks.
Crostini
Toast bread
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with 1 tablespoon olive oil divided across slices and sprinkle with a light pinch of coarse sea salt. Toast for 6–8 minutes, flipping once halfway, until edges are golden and crisp. Keep warm or reheat briefly before serving.
Shrimp & Sauce
Prepare shrimp
Pat shrimp dry with paper towels and season both sides with 3/4 tsp salt and 1/4 tsp black pepper. If using red pepper flakes, have them ready.
Cook shrimp
Heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons reserved garlic confit oil. When butter foams and mixture is hot (but not smoking), add the shrimp in a single layer (work in two batches if necessary). Sear for about 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm.
Flambé with brandy (optional)
Lower heat to medium. Add remaining smashed/sliced garlic confit cloves to the pan and sauté briefly for 20–30 seconds to warm them through. Carefully add 3 tablespoons brandy. If you are comfortable flambéing, tip the pan slightly or ignite with a long match to burn off alcohol—stand back and keep a lid nearby. Allow flame to subside, about a few seconds. If you prefer not to flambé, simply let the alcohol cook down for 30–60 seconds to reduce.
Finish the sauce
Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, and 1/4 teaspoon red pepper flakes if using. Taste and adjust seasoning with additional salt or lemon as desired. Return shrimp to the pan and toss to coat in the sauce for 30 seconds to reheat.