Advertising
Advertising
Ingredients:
- 1 lb. extra-large shrimp, peeled and deveined
- 1/4 cup (lightly packed) minced fresh garlic (nearly 1 medium head)
- 1 Tbsp all-purpose flour
- 1 1/2 tsp paprika
- 1/8 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper
- 6 Tbsp unsalted butter, diced into 1 Tbsp pieces
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp minced fresh parsley (optional)
Instructions:
Using paper towels, dab the shrimp dry of excess moisture on both sides. Place in a bowl.
Sprinkle with flour, paprika, cayenne pepper, and salt and pepper as desired. Toss to evenly coat.
Melt butter with olive oil in a large 12-inch non-stick skillet.
Add garlic and saute for 30 seconds until nicely fragrant (but not browning!).
Add shrimp in an even layer in a skillet. Cook on the first side until pinkish color on the bottom, about 2 minutes. Then flip and cook opposite side until just cooked through, about 2 minutes longer.
Remove from heat, toss with lemon and garnish with parsley if using.
Serve right away topped with extra garlic butter sauce from the pan.
Advertising