Delicious shrimp cooked in homemade lemon and garlic butter? A quick and tasty starter!
Prep Time: 20 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 2 servings
Ingredients
- 30 medium-size shrimps, if frozen thawed
- 2 slices of Lemon-Garlic Butter, see below
For the Lemon-Garlic Butter
- 4 tablespoons of unsalted butter, at room temperature
- 2 tablespoons of minced fresh herbs (parsley, chives, basil, etc.)
- 2 cloves garlic, minced
- 1/2 teaspoon of salt
- 1 teaspoon of lemon zest
- 1 teaspoon of lemon juice
Instructions
For the butter: Place butter in a mixing bowl. Add remaining ingredients and mix well with a fork until smooth.
Place compound butter on the center of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice. You can keep the remaining butter in the fridge for 1 week.
For the shrimps: Place 2 slices of butter in a wok and heat gently.
Cook shrimp until pink, stirring occasionally to coat with butter. Add more butter if needed.
Serve immediately.
Inspired from: Skinny Taste