Monday, April 18, 2011

Garlic Shrimp

I made this last week when Kathleen wasn't going to be home since she doesn't like shrimp. This was easy to make and tasted great. I used cocktail shrimp since that was what I had in the freezer.
Garlic Shrimp
By Diana Rattray, Guide

1/3 cup butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 to 3 tablespoons lemon juice
salt, to taste

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4.

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