Garlic Butter Shrimp
20 min
1 / 6
Ingredients
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- ¼ cup chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
7 steps
- 1
Season shrimp with salt and pepper, to taste.
- 2
Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Working in batches, add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- 3
Stir in garlic until fragrant, about 1 minute.
- 4
Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
- 5
Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- 6
Stir in shrimp and gently toss to combine.
- 7
Serve immediately, garnished with parsley leaves, if desired.
Progress
0 / 7 steps
