epicurious3.5
Seared Shrimp With Kare-Kare Butter
Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.
👥 4 Servings👤 Harold Villarosa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●whisk
📝 Preparation Steps
1
Season shrimp on both sides with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook shrimp until bright pink and just cooked through, about ⏱️ 2 minutes per side. Transfer shrimp to a platter and wipe out skillet (any browned bits left in the pan are okay).
2
Cook garlic and thyme in same skillet over medium-low heat, stirring constantly, just until fragrant, about ⏱️ 30 seconds. Pour in broth, scraping up any browned bits stuck to bottom of skillet, then add kare-kare sauce and whisk until smooth. Add butter a piece at a time, whisking constantly and incorporating completely before adding the next piece. Once all of the butter has been incorporated, whisk in hot sauce and lemon juice. Taste kare-kare butter and season with salt and pepper.
3
Spoon kare-kare butter over shrimp and top with chives. Serve with lemon wedges for squeezing over.
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