Butter Garlic Shrimp
I’ve been on a bit of a shrimp kick lately. I’ve been able to find 16-20 shell-on shrimp at a good price consistently and I just can’t pass it up. It’s definitely a labor of love to shell and devein shrimp, but the payoff is always worth it.
I have written some more complicated shrimp recipes in the past but today I am coming out with about as basic a recipe as can be. But don’t confuse basic with boring. This recipe is right up there with my favorite ways to make shrimp. It doesn’t require much prep (if you buy shelled and deveined shrimp) and comes together in about 15 minutes. I served it with leftover steamed broccoli and rice from my rice cooker. And voila, a meal that I loved just as much as my 3-year-old. He might have eaten more shrimp than I did. Let’s make some Garlic Butter Shrimp.
- 1 lb shrimp shelled and deveined
- 8 cloves garlic, diced
- 4 tbsp butter
- Salt and pepper to taste
Heat a pan on medium heat. Add the butter and melt. Add in shrimp and cook on one side for 2-3 minutes. Flip shrimp. Add in garlic. Cooke for another 2-3 minutes or until shrimp is fully pink. Salt and pepper to taste. EAT!
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