Ingredients :

• The Shrimp — Go for the large ones, 21/25 or 16/20 count if you can find them. Fresh or frozen — it doesn’t matter, high-quality frozen ones are often better than the so-called fresh ones that have been sitting in the display case for two days. The vital part: thaw them slowly in the fridge, peel them, devein them, and pat them dry with paper towels before cooking. A wet shrimp doesn’t sear — it boils.
• The Butter — Unsalted, and taken out of the fridge at least thirty minutes before. Cold butter hitting a hot pan splatters and cooks too fast. At room temperature, it melts evenly and keeps you in control. Use European butter if possible — higher fat content makes for a silkier sauce.
• The Garlic — Fresh, hand-chopped. No powder, no tube. Fresh minced garlic melts into the butter and releases its aroma gradually — powder stays powdery and tastes like instant soup. Four to six cloves depending on your appetite. We don’t play around with garlic in this dish.
• The Chicken Broth — This replaces the white wine from the original recipe. Choose a low-sodium version — it will reduce in the pan and concentrate its flavors. A broth that’s too salty will ruin the whole sauce. Cube, carton, homemade: just taste it before adding, that’s all.