May 14, 2020

Easy Garlic Butter Shrimp {Recipe}

Easy Garlic Butter Shrimp

We are about 2 months into the stay-at-home order due to Covid-19. So, cooking at home on a regular basis can become a bit monotonous if you don't start looking for different ideas.

I typically use the frozen shrimp in my freezer for our family favorite, Shrimp Jambalaya. While I still enjoy that meal, I wanted something more fitting to the shift in seasons.

This recipe is not "light" on calories, but keeping portions in check, you can still enjoy this one while we continue to stay in our own home and neighborhood.

Whenever I try something a bit different, I let everyone know to tell me what they really think of it... otherwise, if I like it and I don't hear otherwise, it could become a regular on our dinner table. Well, this one did not disappoint! Everyone went back for seconds and there was barely a few strands of pasta left when all was said and done.

Easy Garlic Butter Shrimp
Recipe by PatsyK

Ingredients
2 tablespoons vegetable oil, separated
1 pound large shrimp, peeled and deveined; tails removed
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
3 tablespoons butter, softened
2 tablespoons parsley, chopped
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon capers

Directions
Using a fork, combine softened butter, parsley, lemon juice, garlic and capers until completely mixed. Set aside.

Heat 1 tablespoon oil in a large skillet over high heat. When it's near smoking hot, add half of the shrimp and cook for about 1 minute. Flip the shrimp and turn off heat; allow to cook for about 30-45 seconds, then remove from the pan. Add the remaining shrimp and repeat the process.

Return the shrimp form the first batch to the pan and add the butter mixture; toss to coat. Cover with a lid and allow to continue to cook (do not turn the heat back on, the residual heat from the pan will allow the shrimp to finish cooking).

Serve over pasta immediately.


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

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