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Shrimp with Garlic and Chives
Ingredients:
1 1/2 lbs. large raw shrimp, shelled and deveined
1 Tbs. olive oil
1/4 c. clarified butter (instructions follow)
Salt and pepper
3 medium cloves garlic, minced
2 Tbs. finely snipped chives
1 1/2 lbs. large raw shrimp, shelled and deveined
1 Tbs. olive oil
1/4 c. clarified butter (instructions follow)
Salt and pepper
3 medium cloves garlic, minced
2 Tbs. finely snipped chives
Directions:
Pat shrimp thoroughly dry with paper towels.
Heat oil and 3 Tbs. of the clarified butter in a large saute or frying pan over medium-high heat. Add half the shrimp; season with salt and pepper. Saute, shaking the pan often, until shrimp are pink (about 1 1/2 minutes). Transfer to platter, using a slotted spoon. Repeat with remaining shrimp.
Add remaining butter to pan. Reduce heat to low. Add garlic and cook 5 seconds. Return shrimp to pan, adding any juices from platter. Cook, tossing often for 1 minute. Add chives and toss over low heat.
Transfer shrimp to platter, spoon pan juices over them, and serve
CLARIFIED BUTTER: In a heavy pan, melt 1 lb. butter over low heat. Skim froth and pour yellow liquid into glass container, discard milky residue remaining in pan. Cool clarified butter and refrigerate for up to 3 weeks. Freeze for longer storage.
Makes 4 Servings
Pat shrimp thoroughly dry with paper towels.
Heat oil and 3 Tbs. of the clarified butter in a large saute or frying pan over medium-high heat. Add half the shrimp; season with salt and pepper. Saute, shaking the pan often, until shrimp are pink (about 1 1/2 minutes). Transfer to platter, using a slotted spoon. Repeat with remaining shrimp.
Add remaining butter to pan. Reduce heat to low. Add garlic and cook 5 seconds. Return shrimp to pan, adding any juices from platter. Cook, tossing often for 1 minute. Add chives and toss over low heat.
Transfer shrimp to platter, spoon pan juices over them, and serve
CLARIFIED BUTTER: In a heavy pan, melt 1 lb. butter over low heat. Skim froth and pour yellow liquid into glass container, discard milky residue remaining in pan. Cool clarified butter and refrigerate for up to 3 weeks. Freeze for longer storage.
Makes 4 Servings
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