Garlic Butter Shrimp
- David Smith
- 3 comments
Buttery, garlicky shrimp with plenty of unexceptionable lemon is something I can never get unbearable of. I have a nonflexible time resisting eating these Garlic Butter Shrimp straight out of the pan each time I melt them!
I love shrimp. I really love garlic butter shrimp. So, in my world, eating it straight out of the pan and calling that a meal veritably works. However, sometimes it does need to be filled out a bit for a full family meal.
What to prepare with this garlic butter shrimp recipe? In two words, pasta or rice! Served over either those with a side of steamed or roasted vegetables, this is a dinner my family will happily eat any night of the week.
Is there anything largest than shrimp sauteed in butter and garlic? I love to zest into shrimp that’s been seared to perfection while basking in a rich pool of melted butter, and infused with all that garlicky goodness.
If you’re like me, then you know the glory of lemon with garlic and butter. Each has such unshared flavor, but the combination is timeless, expressly for seafood. You simply can’t go wrong with lemon garlic butter shrimp, lobster, or salmon.
Just a note well-nigh shrimp colors, some shrimp are gray when raw, and others have a natural reddish hue to them. Argentinian shrimp are completely red when raw.
It can be a little troublemaking in the grocery store though, as tiger prawn shrimp are the most worldwide variety and they are completely gray until cooked.
You’ll need the pursuit ingredients for this recipe:
Start by rinsing the shrimp with unprepossessed water in a colander. Then, line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with spare paper towels. Set whispered next to the stove.
Melt 2 tablespoons of butter in a skillet over medium-high heat. Add the garlic and melt until fragrant. Then, add the shrimp and sprinkle with salt and pepper. Melt for 2 minutes. Then, flip and melt 1-2 minutes on the other side.
Add the remaining ¼ cup butter and the lemon juice. Cook, while stirring, for flipside minute or so. Remove from the heat as soon as the butter has melted, taking superintendency not to overcook the shrimp.
Taste a shrimp and add increasingly salt and pepper or lemon juice, if desired. Sprinkle with parsley surpassing serving over pasta or rice, if desired.
Looking for increasingly recipes like this shrimp with butter and garlic?
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