by Austin Carter
New Recipe
- Prep Time: 15 minutes - Cook Time: 10 minutes - Marinating Time: 30 minutes - Total Time: 55 minutes - Course: Appetizer - Cuisine: American - Servings: 3 - Calories: 200 kcal
– Skillet – Kitchen Scissors – Small Saucepan – Mixing Bowl – Spatula or Tongs – Cutting Board and Knife – Paper Towels
– 1 pound large, fresh shrimp shell-on – 4 tablespoons unsalted butter – 4 cloves garlic minced – Zest of 1 lemon – 2 tablespoons fresh parsley chopped – Pinch of red pepper flakes optional – Salt and black pepper to taste – Lemon wedges for serving
1. Rinse the shrimp under cold water and pat them dry with paper towels. 2. Use a pair of kitchen scissors to cut along the back of each shrimp, removing the vein. 3. In a small saucepan over medium heat, melt the butter. 4. Add minced garlic to the melted butter and sauté for 1-2 minutes until fragrant but not browned.
5. Stir in lemon zest, chopped parsley, and red pepper flakes (if using). Season with salt and black pepper. 6. In a bowl, toss the prepared shrimp with half of the garlic butter marinade. Allow the shrimp to marinate for at least 15-30 minutes to absorb the flavors. 7. Heat a skillet over medium-high heat.
8. Add the marinated shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. 9. Drizzle the remaining garlic butter over the cooked shrimp. 10. Serve the peel and eat shrimp hot, garnished with lemon wedges on the side