Last Updated on September 7, 2020 by Simon Fan
When you get hold of high-quality shrimp, such as wild-caught Gulf Shrimp, you want to use the simplest preparation to highlight the freshness and sweetness of their flesh.
While grilling and sautéing are great options, I usually turn to steaming—a gentle method for cooking seafood—and follow a simple and brilliant Chinese recipe: steamed butterflied shrimp with minced garlic (蒜蓉开背虾).
Butterflying shrimp not only makes a beautiful presentation but also allows the shrimp to cook quickly and evenly with a brief steaming.
Garlic and shrimp are a match made in heaven. When steamed together, they create such an irresistible aroma that you’ll understand why this dish is so popular, for the same reason why gambas al ajillo is an all-time favorite Spanish tapas.
And both dishes remind us that sometimes the best things in life are the simplest.
My recipe below uses whole shrimp and cook them in the shell for maximum flavor. Feel free to use headless or shelled shrimp if you prefer.
Steamed butterflied shrimp with minced garlic (蒜蓉开背虾)
Serves 2
Ingredients
2 tablespoons vegetable oil
4 to 6 garlic cloves, minced
14 oz (400 g) whole Gulf Shrimp, or any high-quality shrimp
¼ teaspoon salt
1 teaspoon soy sauce
1 tablespoon Shaoxing wine
1-inch (2.5 cm) piece of ginger, cut into thin matchsticks
1 teaspoon soy sauce
1 scallion, thinly sliced
Directions
- Heat the oil in a small pan over medium-low heat until shimmering. Add the garlic and stir-fry until fragrant, about 15 seconds. Transfer the garlic and oil to a heatproof bowl.
- Using a pair of scissors, cut open the back of the shell of each shrimp. To butterfly the shrimp, use a paring knife to cut almost through the flesh (but not all the way) so the shrimp can lay flat in the shell. Remove the vein. Mix the butterflied shrimp with the salt, soy sauce, and wine. Let marinate for 15 minutes.
- Lay the shrimp flat and open in a single layer, cut side up, on a heatproof plate that fits into a steamer (or two plates if using a two-tier steamer). Distribute the garlic-oil mixture evenly over the shrimp, and scatter the ginger matchsticks on top. Steam the shrimp over high heat until they’re just cooked through, about 5 minutes. Do not overcook.
- Arrange the shrimp attractively on a serving plate. Strain the shrimp juice collected on the plate(s) into a small bowl and mix in the soy sauce. Drizzle the mixture on top of the shrimp and garnish with the scallion. Serve right away.
