Cowboy Butter Shrimp

• portioner: 4 servings
• aktiv tid: 10 minutes
• total tid: 5 minutes

Ingredienser

1 pound wild shrimp, peeled and deveined

2 tablespoons olive or avocado oil, divided

1-2 pinches of salt

1-2 pinches fresh cracked pepper

1 teaspoon paprika

½ teaspoon garlic powder

1 teaspoon olive or avocado oil

4-5 garlic cloves, finely minced

Pinch of salt

Pinch of pepper

¼ teaspoon chili flakes

½ teaspoon oregano

½ teaspoon paprika

6 tablespoons butter, divided

1 tablespoon Dijon mustard

⅓ cup finely chopped parsley

1 lemon, zest and juice

Vejledning

Carefully butterfly each shrimp down the middle, then add to a bowl. Drizzle with 1 tablespoon of oil, and add the salt, pepper, paprika, and garlic powder. Mix well.

Heat a pan over medium-high heat. Add 1 tablespoon oil, then cook the shrimp for about 90 seconds on the first side, and another 60-90 seconds on the other side.

Make the sauce: set a new, small pan over medium heat. Drizzle with 1 teaspoon of the avocado or olive oil, then add the minced garlic, salt, pepper, chili flakes, oregano, and paprika. Mix well.

Turn the pan to low heat, add in 2 tablespoons of butter with the dijon mustard and mix until butter melts (be patient, it’s worth it!). Continuously and gently stir. Add in 2 more tablespoons butter and melt, and another 2 more tablespoons of butter after that and melt on low heat. Continuously stir.

Add in the finely-chopped parsley, the zest and juice of 1 lemon, and stir. Give it a taste, and adjust as needed.

Plate up the shrimp, top it with however much or little of the sauce as you’d like, and top with fresh parsley.