Recipe by Dreamgoddess
Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!
Top Review by Narshmellow
When I read this recipe I thought... wow, that's a lot of garlic and parsley. But I made it... hoping that it wasn't like some where it's so garlicky that that is all you taste. Well, the parsley, gotta use fresh, and the garlic balanced each other perfectly. Every flavor came through brillantly! There's a lot of oil and butter left so I cooked up 8 oz. of linguine and just added that at the end to absorb the same flavors. My family loved it. I think next time I will add a little white sauce and see what I come up with. Thanks Bethany!
- 25 -30 large shrimp, raw and peeled (or jumbo)
- 3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
- 1 cup fresh parsley, chopped
- 2 teaspoons paprika
- fresh ground sea salt, to taste (see tip)
- fresh ground pepper, to taste
- 1⁄2 cup olive oil
- 2 tablespoons butter
Directions See How It's Made
- In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
- Refrigerate for 1 hour.
- Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
- TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
- Serve with steak or pasta with a white sauce.
- I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!