Sauteed Shrimp with Garlic

These are very good and super easy to make. I followed the advice of the other reviewers and didn't use the entire amount of salt called for. However, mine actually weren't salted enough.

We decided to have this as a main course so I made a stock out of the shrimp shells (and thyme, bay leaf and peppercorns) and used that to cook rice in. We had asparagus with it too. Easy weeknight meal!

Excellent recipe! The only criticism I have is that there were so few of them. Be careful with the salt, though, ours were slightly salty, too.

I made this recipe as part of a Mezze platter. I’ve made shrimp with garlic tons of times and they usually come out ok. This recipe is far better. The few extra steps that Chef Keller does are well worth it because it produces a superior product. This goes especially for the simple salt water brine. The shrimp were so moist and tender and the butter and chives added great flavor.

Easy, simple recipe. The combination of butter, wine reduction and garlic was delectible.

However, the shrimp were a bit salty. I think there was too much salt in the brine, I used less than the suggested amount because I was using a finer sea salt, rather than Kosher salt. If I were to make this recipe, I'd cut down the salt.