Why I Love This Recipe
Submitted by Charles Baxter, Houston Clay
Ingredients You'll Need
1 1/2 tablespoons olive oil
Salt to taste
1-pound shrimp, peeled and deveined
1 tablespoon caper brine
6 cloves garlic, finely minced
1 1/2 tablespoon cold butter
1/4 teaspoon red pepper flakes
3 tablespoons lemon juice
1/3 cup chopped Italian flat-leaf parsley, divided
Water as needed
Heat olive oil in a heavy skillet over high heat until it just begins to smoke.
Place shrimp in an even layer on the bottom of the pan and cook for one minute without stirring.
Season shrimp with salt; Cook and stir until shrimp begins to turn pink, about 1 minute.
Stir in garlic and red pepper flakes; cook and stir 1 minute.
Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
Cook until butter has melted, about 1 minute, and then turn heat to low and stir in 1 1/2 tbsp cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes
Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
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