Ingredients:
1/4 cup butter |
1 pound LARGE shrimp*, peeled (tails left on), deveined, rinsed with cold water, drained |
2 cloves fresh garlic, crushed, peeled, minced |
1 teaspoon Dijon mustard (optional) |
1 medium juice of 1 fresh lemon |
2 tablespoons chipped fresh chives**, divided |
1/2 teaspoon table or Kosher salt, to taste |
1 teaspoon paprika for sprinkling |
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Preparation / Directions:
Peel (leave tails on), devein and rinse shrimp with cold water. Drain well.
Prepare garlic and set aside.
Chop chives. Squeeze lemon. Combine chives with mustard (optional), lemon juice. Set aside.
Heat a large saucepan over low heat. Add butter and melt. Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink. DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS! Add minced garlic during last minute of cooking.
Remove from heat, add mustard (optional), lemon juice, chives, salt to taste. Stir to combine. Sprinkle lightly with paprika. Divide and place in heated serving bowls.
Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
ENJOY!
Nita Holleman, 2003
* NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price! If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
** NITA'S TIP: You can use fresh basil or parsley and make the same recipe. Then you would have Basil Butter or Parsley Butter.
If you use this on an Internet site or in a cook book, please give me credit. Thanks. Nita Holleman, 20
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