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Le Chaudron recipe
Crevettes sautées à l'ail et persil
Garlic and parsley sautéed shrimp
⏱ 15 minServes 4Easy210 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)peeled shrimp
4 clovesgarlic
5 sprigsparsley
2 tbspolive oil
1lemon
1 pinchmild chili powder
1 pinchsalt
1grind of pepper
- 500 g (18 oz) peeled shrimp
- 4 cloves garlic
- 5 sprigs parsley
- 2 tbsp olive oil
- 1 lemon
- 1 pinch mild chili powder
- 1 pinch salt
- 1 grind of pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the peeled shrimp under cold water and pat dry well with paper towels so they sear properly.
- Finely chop the garlic and the parsley, keeping them in two separate small bowls.
- Heat the olive oil in the skillet over high heat, add the chopped garlic and stir for a few seconds.
- Add the shrimp and sauté 3 min, stirring often, until pink.
- Season with salt and pepper, sprinkle with a pinch of mild chili and deglaze with a squeeze of fresh lemon juice.
- Sprinkle generously with the parsley, stir once more off the heat and serve hot right away.
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