Créé avec l’IA
Sicilian Butterfly Garlic Butter Basted Shrimp
30 min 282 kcal par portion Moyen
Ingrédients
4 Portions
- large shrimp, butterflied (raw, peeled, deveined)800 g
- unsalted butter4 tablespoons
- garlic, minced6 cloves
- extra virgin olive oil1 tablespoon
- lemon, zested and juiced1 whole
- fresh parsley, chopped1 tablespoon
- crushed red pepper flakes1 teaspoon
- sea salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Pat the butterflied shrimp dry with paper towels and set aside.
- 2
In a large skillet over medium heat, add the olive oil and 2 tablespoons of the unsalted butter. Allow the butter to melt and become foamy.
- 3
Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- 4
Increase the heat to medium-high and add the shrimp in a single layer. Season with sea salt, black pepper, and crushed red pepper flakes.
- 5
Cook the shrimp for 2 minutes on one side, then flip them over.
- 6
Add the remaining 2 tablespoons of butter, lemon zest, and lemon juice to the skillet. Baste the shrimp with the melted butter and pan juices as they finish cooking, about 2 more minutes, until the shrimp are opaque and cooked through.
- 7
Remove the skillet from heat and sprinkle the chopped fresh parsley over the shrimp.
- 8
Serve immediately, spooning the garlic butter sauce over the shrimp. Enjoy!
