Read...
GARLIC BUTTER SHRIMP
- 1 lb extra large shrimp (deveined with shells on)
- 1 bulb garlic (freshly diced fine or pressed in a garlic press)
- 2 tablespoons garlic paste (pressed or use Gourmet Gardens like I did)
- ¼ cup olive oil
- 3 tablespoons butter
- ¼ teaspoon crushed red pepper
- ¼ teaspoon coarse kosher salt
INSTRUCTIONS
- In a gallon zipper bag place shrimp with olive oil with 2 tablespoons garlic paste, crushed red pepper and salt.
- Place in fridge for 1 hour.
- In a 12" preheated cast iron skillet heat.
- Add the bulb of garlic (crushed) with garlic and butter cook for a minute or two.
- Then add in the shrimp and cook while stirring occasionally until the shrimp are pink and fully cooked.
- To avoid over-cooking the shrimp, place a lid over the shrimp the last minute or two as the last few shrimp are still turning pink.
- Serve with rice and lemon wedges.
- Be sure to have an extra bowl for shells and moist towels are great as well.
NOTES
This dish is messy but really worth the mess, the flavor is fantastic and cooking the shrimp in the shells adds great flavor.
