Last modified on 21 July 2014, at 23:27

Cookbook:Garlic Shrimp with Lemon Butter Sauce

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 36 jumbo peeled deveined shrimp
  • Juice of two lemons
  • 2 tbs minced garlic
  • 1/2 shallot, finely minced
  • 1 1/4 cups unsalted butter, divided
  • Splash of heavy cream
  • 1 tsp olive oil
  • Salt and freshly ground black pepper

ProcedureEdit

  1. Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.
  2. Melt 2 tbs butter with oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.
  3. Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.
  4. In a large saucepan, melt 2 tbs butter over medium heat. Add shallot and cook 30 seconds.
  5. Add remaining ingredients and cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.
  6. Spoon sauce over shrimp and serve warm.