Garlic Butter Peel & Eat Shrimp Boil! Save the Recipe in the

• servings: Servings: 4–6
• total time: 9 minutes

Ingredients

2 pounds shell-on peel-and-eat shrimp, cleaned and deveined

6 tablespoons Kerrygold butter, divided

1 small yellow onion, finely diced

6–8 garlic cloves, minced

2 tablespoons This Bussin Everything Seafood Seasoning, or to taste

½ cup dry white wine

3–4 sprigs fresh thyme

1 lemon, sliced into wedges

2–3 tablespoons Momofuku Chili Crunch, or to taste

Chopped fresh parsley, for garnish

Toasted bread, for serving

Directions

Sauté the aromatics

Melt 3 tablespoons of Kerrygold butter in a large skillet or sauté pan over medium heat.

Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly translucent.

Add the minced garlic and cook for an additional 30–60 seconds, just until fragrant. Do not allow the garlic to burn.

Cook the shrimp

Add the peel-and-eat shrimp to the pan and season evenly with This Bussin Everything Seafood Seasoning.

Toss the shrimp in the onion, garlic, and butter mixture. Cook for 2–3 minutes, allowing the seasoning to coat the shrimp and the shells to begin changing color.

Build the sauce

Pour in the white wine and add the fresh thyme.

Squeeze several lemon wedges into the pan, then add the squeezed wedges to the sauce for additional flavor.

Bring the mixture to a gentle boil.

Add the Momofuku Chili Crunch

While the sauce is bubbling, stir in the Momofuku Chili Crunch. Allow it to simmer directly in the wine-butter sauce for 2–3 minutes so the chile, garlic, and seasoning fully infuse the shrimp.

Continue cooking until the shrimp are pink, firm, and completely cooked through. Avoid overcooking them, because rubber shrimp have already suffered enough.

Finish the sauce

Reduce the heat to low and add the remaining 3 tablespoons of Kerrygold butter.

Gently stir or swirl the pan until the butter melts and creates a rich, glossy sauce. Taste and adjust the seafood seasoning, lemon, or chili crunch as needed.

Serve

Transfer the shrimp and sauce to a large serving bowl.