On his way home from work yesterday, Scott stopped at an International store(mostly for Mexican products) and bought me some of what I call “my essentials.” A green mango, fresh shrimp, one huge Tilapia, and a couple packs of goat meat. Believe it or not my husband actually likes goat meat so I’ve planned on making a Filipino dish with it called Kaldereta. He’d eat tilapia as well but it has to be filleted so this whole fish is all mine. Shrimp was dinner yesterday night. A quick and easy garlic butter shrimp totally hit the spot.
It was so simple to make and it doesn’t take longer than 25 minutes or so. I recorded a video of it but a full recipe is posted after the video. FYI, You can use peeled shrimp if you prefer ’em that way. It would be easier to eat that’s for sure but there’s something about peeling as you eat. It’ll give you a chance to talk to the people at the table. And, sucking on that shrimp head is delicious too, HAH!
Quick & Easy Garlic Butter Shrimp
- 1 1/2 lbs large shrimp
- 1 stick butter
- 5 cloves minced garlic
- sprinkle of salt & pepper
- sprinkle of red pepper flakes (optional)
- 1/2 lemon (juice)
- Rinse and wash the shrimp thoroughly.
- Heat the wok(or a sauté pan) then melt the butter. Add the minced garlic to cook until slightly browned.
- Stir in the shrimp. Cook for 10 to 15 minutes. Season with salt and pepper. Squeeze the juice of 1/2 lemon. Discard any seeds. Sprinkle some red pepper flakes if you want a little kick. Stir a few more times and cook for a couple more minutes or so.
Transfer the garlic butter shrimp into a platter.
Serve with rice and steamed green beans or any vegetable of your choice.