Recipe by Nita Holleman
Here is a recipe for delicious Shrimp well prepared and seasoned. Versatile too. See options in Nita's Notes. Serve with steamed rice, salad or a green vegetable and Garlic French Bread. Enjoy! Nita Holleman, 2003
Top Review by Kay D.
As long as you get enough sauce on each piece of shrimp, these are pretty good. Made as directed except that I did use fresh basil in place of the chives (that's what I was growing.) Thanks for the recipe!
- 1⁄4 cup butter
- 1 lb 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 fresh lemon, juice of
- 2 tablespoons chipped fresh chives, divided
- 1⁄2 teaspoon table salt or 1⁄2 teaspoon kosher salt, to taste
- paprika, for sprinkling
Directions See How It's Made
- 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.
- *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.