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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a mildy spicy recipe for shrimp. I found something like it somewhere online under a blog and modified it for my own tastes. It was delicious, even my 7 year olds loved it! Great for the lower carb diet. I served this over a bed of green beans. Ingredients:
1 lb raw shrimp, detailed, deveigned |
3 tablespoons unsalted butter |
2 teaspoons extra virgin olive oil |
1/2 teaspoon paprika |
1/2 teaspoon cayenne pepper |
3/4 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon sea salt |
1/4 teaspoon black pepper |
1/2 teaspoon oregano |
1/4 cup fresh lemon juice |
3 tablespoons half-and-half cream |
chopped parsley |
360 g green beans |
Directions:
1. Season the shrimp with the spices above. You can also add a bit of hot sauce for a kick.
2. Heat up your green beans either on stove top or microwave. I used frozen green beans.
3. Melt 2 T of butter in a pan or wok over medium-high heat, and drizzle Olive Oil in the pan as well.
4. Just before butter browns, add the shrimp one at a time to the pan. After about 1-2 minutes on one side, flip the shrimp over to cook through.
5. Remove shrimp from pan, reduce heat to low. Keep Shrimp covered and on a warmer if possible to keep warm.
6. Add 1 T of butter, lemon juice and Half & Half to the pan, continuously stirring until creamy. (You can use heavy cream for a heavier sauce).
7. Pour cream over the shrimp.
8. Put green beans on top of a plate, and spread half of the creamy shrimp on top of the green beans. DELICIOUS!
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