I have a rather unhealthy affection for butter.
And so I love making recipes that make the butter flavor SHINE. This is one of them:
3 tablespoons butter
1 tablespoons olive oil
6-10 garlic cloves, minced
1/2 cup organic chicken broth
1 lb wild shrimp, raw, tail-on and deveined
1/3 cup parsley, chopped
1 teaspoon lemon juice
salt and pepper
Melt butter and olive oil in a pan over medium heat. Add garlic and cook for one minute (do not brown). Add chicken broth and reduce by half. Place shrimp in pan in a single layer and cook about 2 minutes per side or until pink. Turn off heat and add lemon juice and parsley. Serve over cooked quinoa. Makes 2 servings.
I didn’t have any fresh parsley, which is unfortunate because a) it just brightens up the dish and b) the dried parsley looks rather sad in the photo.
The butter/broth/garlic mixture melted down through the shrimp and gets the quinoa underneath all warm and yummy.
And best of all? It’s Phase 1 for those of you who are following that with me. Most scampi recipes call for a little white wine or vermouth, but I chose to leave it out, and didn’t really miss it 🙂
Do you have a favorite way to cook shrimp?