camarones al ajillo- shrimp in garlic sauce

This shrimp dish will tickle your taste buds. The flavor is intense so prepare yourself for something exquisite.

camarones al ajillo- shrimp in garlic sauce (adapted from American Lifestyle Magazine)
2 tablespoons salted butter
2 pounds medium shrimp, peeled and deveined
a few tablespoons olive oil
1 small yellow onion, diced
15 cloves garlic, minced
1 cup chicken stock plus more as needed
juice of 1 large lime
2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon flour
1/4 cup diced parsley

In a heavy pot, heat butter over medium heat. Once the butter begins to turn golden brown, add the shrimp and sear them. Transfer the shrimp to a plate.
In the same pot, heat the olive oil over medium heat. Add the onion and garlic and saute for 5 to 7 minutes until both are soft. Add the stock, juice, salt and pepper and bring to a boil.
Reduce the heat to low and cook 15-20 minutes. You may need to add extra stock if the sauce evaporated too quickly, but not more than 1/4 cup.
Measure out 1/2 cup of the hot liquid and place it in a bowl. Add the flour and whisk until smooth. Add the flour mixture to the pot and stir until the sauce thickens to the consistency of light syrup. Add the shrimp and parsley and stir, incorporating all the ingredients completely. Cool for 5 to 7 minutes. Do not overcook the shrimp of they will be tough. Serve with white or saffron-seasoned yellow rice.

What I have to say- my friend Erin tried this recipe. Knowing her family wouldn't appreciate the shrimp, she made it with shrimp and with chicken. I thought it was a great idea so tried the recipe using chicken and it turned out beautifully.