AuthorGeo FoodsCategorySea FoodIngredients
Preparation
In a skillet on medium heat melt two tablespoons butter. Add salt and black pepper powder. Then cook the shrimps for about a minute or two on each side or until it curls up. Set aside on a plate. In the same skillet on medium flame, melt four tablespoons of butter. Then add chopped garlic, and saute until garlic turns light brown and fragrant. Next add salt, cayenne, zest of lime, lime juice, parsley, and chicken stock. Bring to a simmer and let it reduce to half. Add the cooked shrimp and mix until well coated in the garlic butter sauce. Serve with lime wedges and finely chopped parsley.
Related RecipesHerbed Fish Spicy Tuna Stuffed Avocado Lemon, Parsley and Caper Fish Balls Ingredients
· 250 g shrimps · 2 tablespoons butter · ¼ teaspoon salt · ¼ teaspoon black pepperFor Garlic Butter Sauce: · 8-10 garlic cloves · 4 tablespoons butter · ¼ teaspoon salt · ¼ teaspoon cayenne powder · Juice & zest of 1 lime · 2 tablespoons parsley · ¼ cup chicken stockDirections
1In a skillet on medium heat melt two tablespoons butter. Add salt and black pepper powder. Then cook the shrimps for about a minute or two on each side or until it curls up. Set aside on a plate. In the same skillet on medium flame, melt four tablespoons of butter. Then add chopped garlic, and saute until garlic turns light brown and fragrant. Next add salt, cayenne, zest of lime, lime juice, parsley, and chicken stock. Bring to a simmer and let it reduce to half. Add the cooked shrimp and mix until well coated in the garlic butter sauce. Serve with lime wedges and finely chopped parsley.
Ingredients
Directions
In a skillet on medium heat melt two tablespoons butter. Add salt and black pepper powder. Then cook the shrimps for about a minute or two on each side or until it curls up. Set aside on a plate. In the same skillet on medium flame, melt four tablespoons of butter. Then add chopped garlic, and saute until garlic turns light brown and fragrant. Next add salt, cayenne, zest of lime, lime juice, parsley, and chicken stock. Bring to a simmer and let it reduce to half. Add the cooked shrimp and mix until well coated in the garlic butter sauce. Serve with lime wedges and finely chopped parsley.