Garlic Shrimp Butter Hawaii (Printable Version)
# What You'll Need:
→ Finishing Touches
01 -
1 tbsp fresh lemon juice
02 -
1 tsp minced fresh parsley (that’s up to you)
→ Fat
03 -
2 tbsp olive oil
04 -
6 tbsp unsalted butter, chopped into pieces
→ Coating
05 -
Salt, sprinkle as much as you like
06 -
1/8 tsp cayenne pepper (if you’re feeling spicy)
07 -
1 tbsp all-purpose flour
08 -
1 tsp paprika
09 -
Cracked black pepper, just a bit
→ Aromatics
10 -
3 tbsp fresh garlic, finely chopped (roughly 1 small head)
→ Seafood
11 -
1 lb big shrimp, peeled and cleaned (16 to 20 per pound)
# Steps to Follow:
01 -
Take the pan off the heat, squeeze on the lemon juice, toss the shrimp gently so everything’s mixed, and sprinkle with parsley if you like. Spoon all that tasty buttery garlic sauce right over the shrimp, then dig in while it’s hot.
02 -
Drop the shrimp in so they’re all sitting flat in the pan. Let them sizzle for about two minutes, then flip and cook until they’re pink and no longer see-through.
03 -
Put olive oil and butter in a big non-stick pan over medium heat. Toss in the garlic and stir it around for half a minute, but don’t let it brown.
04 -
Dust shrimp with flour, then throw on paprika, salt, some pepper, and cayenne if you’re feeling it. Mix it around so every shrimp gets coated.
05 -
Blot shrimp super dry with paper towels, then put them in a bowl and set aside.
# Additional Tips:
01 -
Dry the shrimp as much as you can first. That way you’ll get a nice sear that’s not soggy.
02 -
Try this with some warm, crusty bread or a big spoonful of rice so you soak up every bit of that buttery garlic sauce.