- 1 pound raw tail on shrimp
- 2 Tbsp. olive oil
- 2 lemons, juiced, divided
- 5-6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped plus more for garnish
- 1 tablespoon flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 1/4 c. salted butter
- 1 teaspoon pepper
Add the shrimp to a gallon size ziplock bag
or medium size bowl. Add the olive oil, juice of 1 lemon, chopped
garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper.
Toss well to combine, seal the bag or cover the bowl and place in the
fridge for 30 minutes or up 24 hours.
Heat a large skillet over medium heat. Once
hot use a slotted spoon to scoop the shrimp out of the marinade and
into the hot skillet, season with salt and pepper. Make sure to scoop up
all the garlic as well. Saute the shrimp until pink, about 2-3 minutes
per side. Remove the shrimp from the pan leaving the garlic in the
skillet. Add the salted butter and 1 teaspoon pepper (or more or less to
your taste) to the skillet. Cook the garlic in the butter until it
begins to caramelize and turn golden brown. Remove from the heat and
stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon and zest
if using. Drizzle with the warm garlic butter over the shrimp and serve
alongside rice, fresh pineapple slices and lemon wedges. Garnish with
fresh chopped parsley.
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