A Must-Try Dish
Diet or not, this dish demands attention. And once made, it’s destined to be devoured. If you’re anything like me, you’ll find yourself making it thrice in a week, accompanied by crusty bread to mop up every drop of heavenly goodness.
Thawing Tips
For frozen shrimp, opt for an overnight thaw in the fridge or a quicker method under cold running water for 5-10 minutes. Ensure thorough drying to facilitate even browning.
Ingredients Overview
Gather 8 tablespoons of unsalted butter, 1 ½ pounds of medium shrimp, kosher salt, freshly ground black pepper, minced garlic, chicken stock, freshly squeezed lemon juice, and chopped fresh parsley leaves.
Cooking Instructions
- Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add shrimp, seasoning with salt and pepper, and cook until pink (about 2-3 minutes); set aside.
- Stir in minced garlic until fragrant (about 1 minute).
- Add chicken stock and lemon juice, bringing to a boil; simmer until reduced by half (about 1-2 minutes).
- Gradually stir in remaining 6 tablespoons of butter until melted and smooth.
- Add shrimp back into the skillet and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.
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