GARLIC BUTTER SHRIMP – A delicious supper necessitates the usage of a loaf of bread to wipe up every last sip of sauce from your plate… as well as the skillet… and any precious drips that made it to the table because each morsel is far too tasty to be thrown away. One of those stunning recipes is this Garlic Butter Shrimp.
GARLIC BUTTER SHRIMP
— 1 pound (ca. 454 g) peeled and deveined uncooked large shrimp
— 1/2 teaspoon kosher salt
— 1/8 teaspoon cayenne pepper
— 1/4 teaspoon freshly ground black pepper
— 3 tablespoons Butter with Canola Oil, divided
— 1 small shallot, minced
— 1/2 cup dry white wine or low-sodium chicken stock or broth
— 1 small lemon
— 4 cloves garlic, minced
— 1 tablespoon chopped fresh rosemary or thyme, optional but definitely worthwhile!
— 1/4 cup chopped fresh parsley
Pat the shrimp dry with paper towels and place in a large bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
Heat 2 tablespoons of the Land O Lakes® Butter with Canola Oil in a large skillet over medium heat until it melts. Add the shallot and let cook 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp. Add the wine and garlic. Cook until the shrimp are no longer translucent and wine has reduced by half, about 2 to 3 minutes more.
Remove the skillet from the heat. Stir in the remaining 1 tablespoon Land O Lakes Butter with Canola Oil. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.