Garlic Butter Shrimp
I’ve got my eye on easy, one pan recipes that I can pull together with one eye on my daughter and one eye on the stove. Because, I’m keeping in mind that soon, I’ll have two kids to keep my eyes on! That leaves me zero eyes to watch dinner cook, hah! This one pan garlic butter shrimp is something I make when I want a dinner that’s a little less expected but feels so fancy. If I’ve got a great loaf of sourdough or a baguette to use up, the sauce with this one pan shrimp is the only thing I deem worthy! Can we talk about shrimp? I’ve got to make the case for wild, sustainably caught shrimp. No, this isn’t a paid conversation in any way, but I live near the gulf coast, and I can actually smell the difference between wild shrimp and farmed shrimp a mile away.
Why I buy wild shrimp:
Sorry for that little tangent, but if you taste wild gulf shrimp once, you’ll know exactly what I’m talking about! Also, in case you’er wondering, I buy frozen wild shrimp! Shrimp (and most ocean-caught fish) is frozen the same day it’s caught right on the boat, and it’s super fresh! Not only do I love the convenience of having
Garlic butter shrimp recipe
The garlic butter sauce for this shrimp clocks in at 6 fat cloves of garlic. But before you’re scared away or think I’m a monster, garlic mellows as it cooks! We’re starting with melted butter in a skillet, and when we cook garlic low and slow like this, we bring out its lovely flavor while mellowing any pungency. Don’t be afraid of the quantity of garlic in this recipe, friends! Speaking of skillets, I use a 10" cast iron skillet to make this garlic butter shrimp. I love the way cast iron seasons and sears my food. This is the exact skillet I use, but mine is a dark teal color The only type of skillet I probably wouldn’t cook this recipe in is a non-stick skillet, and I say that because I like the way protein slightly sticks to a skillet and then releases. When this happens, it forms brown bits, or a ‘frond’ on the bottom of the pan. The brown bits add excellent flavor to pan sauces! Speaking of pan sauces, I like to pour the extra sauce into a small dish to serve alongside the shrimp. Then, I gluttonously dunk each shrimp in it before devouring, and any leftovers get large hunks of bread dragged through it.
I hope you try this one-pan garlic butter shrimp! Let me know if you serve it as an appetizer or over pasta as an easy dinner for two. Have you seen my collection of dinner recipes for two?
In a 10" cast iron skillet (or similar), melt the butter over low heat.
Add the minced garlic to the pan, and cook while stirring until fragrant, about 45 seconds.
Add the shrimp to the pan, and cook while stirring occasionally until the shrimp curl up and turn orange. It should only take about 5 minutes.
Turn the heat off, and sprinkle the shrimp generously with salt, freshly ground black pepper, and chopped fresh parsley.
Remove the shrimp from the skillet to a plate, and serve the remaining pan sauce in a small dish alongside. Try to use wild shrimp over farm-raised for better flavor.
10" Staub Skillet
