Maple Garlic Shrimp

Maple syrup, soy and a little Dijon. It sounds odd and it works — the mustard keeps it from going too sweet.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

Preparation

1. Dry the shrimp. Pat them dry with paper towels.
2. Heat the pan. Olive oil in a large skillet over medium-high.
3. Sear. Shrimp 2–3 minutes per side, until pink and opaque. Remove and set aside.
4. Butter and garlic. Reduce to medium. Add and cook 30 seconds, until fragrant.
5. Sauce. Stir in maple syrup, soy sauce and Dijon. Simmer 2 minutes.
6. Return the shrimp. Toss to coat, cook 1–2 minutes.
7. Season, garnish with parsley and serve with lemon wedges.

Serving

Serves 2–3. Rice, or something plain alongside — the sauce is doing a lot.

Pro tips

• Real maple syrup. Pancake syrup is corn syrup and it tastes like it.
• Shrimp come out while the sauce reduces, then go back in. Two minutes in a simmering sauce would overcook them.
• The Dijon isn't optional. Without it this is just sweet.