Buttery Garlic Shrimp

We don't have shrimp often, but when we do, it's gotta have some butter in it!

A lot of the time, butter is the secret ingredient to delicious cooking. Take for example fried chicken, chowder soup, and pretty much any dessert. These yummy fares won't be the same without a hint of butter.

For this recipe, I used freshwater shrimps that I de-veined by slicing into their spine. I didn't remove the shells because I believe shells help keep much of the shrimp's flavor. It's not unusual in Asian cooking to keep shrimp heads as well.

Those who aren't accustomed to eating Asian would probably cringe at the sight of a shrimp head in a dish. If that's going to be an issue, you can order peeled and de-veined shrimp (Amazon feeback shows it will arrive frozen). There's no need for prepping since these come in the package all ready for cooking.

Make sure the shrimps, shelled or not, are thawed completely for them to cook evenly.

Buttery Garlic Shrimp

Prep time: | Cook time: | Total time:

500g freshwater shrimp
5 cloves garlic, finely chopped
2 tbsp butter (NOT margarine)
chopped onion leeks
1 tbsp olive oil


1. Drop garlic in a skillet with oil and heat in high (do not heat oil before dropping garlic because it will burn and taste bitter).
2. Cook garlic for about 2 minutes.
3. Add the shrimps and toss around for about 6 minutes or until they change color. Larger shrimps may need to cook longer.
4. Spoon the butter into the pan and add salt and pepper.
7. Garnish with leeks before serving.

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