This is a super duper easy recipe. I just “created” it last night for the first time and it came out fantastic.
1 lb. shrimp (I used U30-31’s- that’s about 30-31 shrimp to a pound) (um, I used the cleaned/beheaded kind, with the shell and tail on- you COULD butterfly it, but this is yummy the way it is)
- 2-3 good sized tablespoons of clarified butter (don’t skimp, this basically is the good stuff)
- 1 tablespoon minced garlic
Heat skillet (high heat); drop butter in. Lower flame to medium, and add garlic- it will sizzle, be careful and don’t splatter or burn yourself.
Add shrimp; cook 1-2 minutes on each side, just until pink. DO NOT OVERCOOK. Swirl around in pan, flip each shrimp. JUST UNTIL PINK, then it is done.
Plate and serve. Optional: garnish with browned bits of garlic, and fresh or dried parsley on top. Or fresh parmesan.
Serving suggestion: I wasn’t thinking clearly, so I ate this with ramen & cabbage, adding all the garlic butter sauce to the ramen and stirring it together, which was good, but then it occurred to me to mix it with pasta would have been better. Spaghetti would be okay, but with the long slippery strands, you’d probably wind up like I did, splatting lots of oily butter all over myself, so I suggest serving it on top of rigatoni/penne/ziti and mixing in a little parmesan cheese, oh so yum. I think I may make this for myself again tonight =X
Enjoy!
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