Garlic Shrimp with Cajun Sausage

Ingredients

• 1½ tablespoons olive oil


• 1 pound green shrimp, peeled and deveined


• salt to taste


• 6 cloves garlic, finely minced


• ¼ teaspoon red pepper flakes, or to taste


• 3 tablespoons fresh lemon juice


• 1 tablespoon caper brine


• 1½ teaspoons cold butter


• ⅓ cup chopped Italian flat leaf parsley, divided


• 1½ tablespoons cold butter


• water, as needed

Instructions

1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.


2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.


3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1½ teaspoon cold butter, and half the parsley.


4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1½ tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.


5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.


6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.


7. Cook’s note; Serving the shrimp on top of a nice toasted sourdough is delectable, but if you really want to bring this right over the top? Find yourself a good quality cajun style brat or sausage. Remove casings, cut up and saute in a separate pan with about 1 teaspoon of olive oil while the butter sauce is rendering for the garlic shrimp.

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