How to Cook Shrimp 3/4 of the Way Through (Then Finish in Sauce) for Zero Rubbery Texture
Chef Brian walks through a 15-minute honey garlic shrimp recipe built around smart technique: par-cooking shrimp, building a fond-based glaze with honey, garlic paste, tomato paste, and butter, then finishing the shrimp in the sauce. Served over white rice and topped with Pecorino Romano for a sweet-savory contrast. Great for weeknight dinners that taste like takeout.
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#seafood #no cornstarch #honey garlic glaze #layering flavors #pan sauce #quick dinner #fond-based sauce #one-pan meal #better than takeout #gluten-free adaptable #dairy #beginner-friendly #weeknight meal
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🧾 Ingredients
- 1shrimp (16/20 count)
- 2extra virgin olive oil
- 3kosher salt
- 4black pepper
- 5garlic paste (1 tablespoon, ~3 cloves)
- 6cherry tomatoes, halved
- 7unsalted whole butter (2 tablespoons)
- 8red pepper flakes
- 9dried oregano (1 teaspoon)
- 10lemon juice (2 tablespoons)
- 11chicken stock (1/4 cup)
- 12tomato paste (1 tablespoon)
- 13honey (2–3 tablespoons)
- 14fresh parsley, chopped
- 15fresh basil
- 16Pecorino Romano cheese
- 17white rice (for serving)
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