Lemon Garlic Shrimp
Shrimp, garlic, butter and lemon are my best friends. Really. When you combine these magic ingredients together in a sizzling cast-iron skillet, you have the best flavor explosion in the mouth. What’s more, these shrimp can be served as is, as an appetizer, or with pasta, rice or salad.
Lemon Butter Sauce
Lemon butter sauce is probably one of my favorite sauces for protein, especially on fresh and succulent shrimp. When you have great ingredients, a simple saute with lemon, butter and garlic are all you need. In this recipe, I turn the butter to brown butter and it instantly elevates this skillet shrimp to a completely new level of garlicky, lemony and buttery goodness.
I always buy shelled and deveined shrimp (tail-on or tail-off) at Target. It’s in the frozen section and they sell for only $7.45 or $7.95 for a 1-lb bag. You can also use tiger prawn. For the brown butter lemon sauce, always use unsalted butter, freshly squeezed lemon juice and use fresh garlic. For the white wine, any store-bought bottle would work.
Why brown butter? Trust me, brown butter makes everything better as it has a richer, intense, nutty and toasty flavor. You get brown butter by heating up unsalted butter so they turn foamy and brown. Together with the garlic lemon sauce, you turn the shrimp into a gourmet dish.
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