Shrimp with garlic butter
Shrimp seared a minute a side in butter, then tossed in garlic butter with lemon and parsley.
- Cooking time
- 20 min
- Hands-on time
- 18 min
- Difficulty
- Medium
- Calories
- 540
- Contains
- Dairy, Shellfish
A twenty-minute dish served with bread to wipe the plate. The shrimp comes out as soon as it curls into a C, and the garlic cooks after it over low heat, because garlic on high heat turns bitter and takes the whole dish with it.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the shrimp
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Wide frying pan — Prawns need room; crowded, they poach in their own liquid.
Method
Dry the shrimp and season with salt and paprika.
You’ll know it’s ready whenThe shrimp are dry and seasoned.
Melt half the butter over medium-high heat, and fry the shrimp for one minute on each side.
You’ll know it’s ready whenThe shrimp are pink and C-shaped, not curled into a tight O.
Tip: A closed ring means it was overcooked.
Remove the shrimp, and add the remaining butter and garlic to the pan over low heat.
You’ll know it’s ready whenThe garlic is fragrant and light golden.
Tip: Garlic over high heat turns bitter and takes the whole dish with it.
Return the shrimp with the lemon and parsley, toss, turn off the heat, and serve with bread.
You’ll know it’s ready whenThe sauce is golden and the shrimp are coated in it.
On the same table
Dishes that belong beside this one.
Arabic Salad
15 min
Batata Harra
35 min
