Make Appetizer, Main Dish, Salad or All Three?
Shrimp, butter and garlic.....what could be bad? Succulent shrimp gently sauteed in garlic and butter and ready to serve....You may have trouble deciding which course to serve this delicious shrimp dish. Wait, I know...one night as a appetizer, one night as a salad and one night as a the main dish... Dessert? Of course! lolGarlic Shrimp
Serves 4
Total time: 25 minutes
Ingredients
1 1/2 tablespoons olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves garlic, finely minced
1/4 teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 1/2 teaspoons cold butter
1/3 cup chopped Italian flat leaf parsley, chopped
Preparation
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
Plating/Presentation. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley. Fluffy white rice, garlic bread and good ole iced tea would e perfect with this dish!
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