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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a very simple appetizer, but oh-so-delicious. You could also serve this over pasta for a main course and add some sliced chile for a bit of a kick. Because large shrimp (prawns) often come from farms in Asia that do not follow sustainable practices, consider buying wild-caught Pacific spot prawns or American-farmed freshwater prawns, both of which are well managed. One good source for freshwater prawns is Lauren Farms ( ). Ingredients:
3 tablespoons butter |
1 pound large (16 to 20 per lb.) shrimp, peeled and deveined |
2 tablespoons minced garlic |
juice of 1 lemon |
1/2 teaspoon kosher salt |
Directions:
1. Melt butter in a large frying pan (not nonstick) over high heat. Add shrimp and cook on one side until bright pink. Turn shrimp over and add garlic. Cook until completely pink, about 3 to 5 minutes. Remove from heat and add lemon juice and salt. Arrange on a plate and drizzle with pan juices.
2. Note: Nutritional analysis is per serving.
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