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Garlic Butter Shrimp

Pikantne Valentine's Day Appetizers 25 min Easy 7 wyświetleń ~20.09 PLN - (0)
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Description

Delicate shrimp sautéed in aromatic garlic butter is an impressive and quick appetizer perfect for Valentine's Day. The dish combines the sweetness of fresh shrimp with an intense, buttery-garlic sauce and fresh parsley and lemon juice, creating a balanced, slightly tangy flavor. Serve on a warm plate alongside lightly toasted baguette or croutons that will soak up the aromatic sauce. The dish is visually appealing — the golden sauce, pink shrimp, and green parsley leaves create a contrast perfect for a romantic evening.

Ingredients (10)

Servings:
2
  • Shrimp (raw, peeled, deveined) 300 g
  • Butter 50 g
  • Olive oil 10 ml
  • Garlic 3 ząbki
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • Parsley 0.5 pęczek
  • ✨ Opcjonalne
  • Chili flakes 1 łyżeczka
  • Baguette (for serving) 200 g
💰 Szacowany koszt dania: ~20.09 PLN (10.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Thawing and drying shrimp: if the shrimp were frozen, take them out of the packaging and place them in a cool place for 30–60 minutes to partially thaw, then transfer to a bowl of cold water for 10 minutes. After thawing, dry with a single layer of paper towel — moisture on the surface prevents nice browning. Check for any dark intestine (the black thread on the back) — if present, make a slit along the back with a knife and remove it with tweezers.

Ingredients: Shrimp (raw, peeled, deveined)
Use a sieve and a large bowl for thawing. Pat each piece dry with a paper towel. If the shrimp are fresh, just dry them.
2

Prepare the remaining ingredients: peel and finely chop the garlic (3 cloves = 15 g). Chop the parsley very finely (about 15 g). Measure out the butter (50 g) and oil (10 g). Squeeze the juice from half a lemon (about 30 ml). If you are using a baguette, cut it into diagonal slices about 1.5 cm wide for toasting.

Ingredients: Garlic, Parsley, Butter, Olive oil, Lemon juice, Baguette (for serving)
Use a sharp knife and a cutting board. A garlic press will be useful if you prefer finer pieces. For measuring liquids, use a small measuring cup.

Frying

3

Heat a pan (preferably 20–24 cm) over medium-high heat. Add olive oil (10 g) and wait 30 seconds until it warms up slightly (the surface should be shiny). Add butter (50 g) and watch: the butter will melt and begin to gently foam — this is the moment when the temperature is perfect for adding garlic. Be careful not to burn the butter (it should not darken).

Ingredients: Butter, Olive oil
Use a heavy-bottomed pan (best steel or cast iron) or a good non-stick one. Stir with a wooden spoon. If the butter starts to brown, reduce the heat — burnt butter gives a bitter taste.
4

Add chopped garlic (15 g) to the heated butter and sauté very briefly: 30–45 seconds, stirring until the garlic starts to release its aroma and becomes lightly golden. Do not allow it to brown — burnt pieces will be bitter. If you are using chili flakes (optional), add them now (2 g) and mix for 5 seconds.

Ingredients: Garlic, Chili flakes, Butter
Stir the garlic continuously, using a spoon, so it cooks evenly. If you are inexperienced, keep the heat half a notch lower than medium-high.
5

Arrange the shrimp in a single layer in the pan so they do not overlap. Cook the first side for 90–120 seconds (1.5–2 minutes) without moving them, until the edges become opaque. Flip the shrimp and cook the second side for another 60–90 seconds. The shrimp are ready when they are pink, have a firm texture, and are slightly curled into a 'C' shape — avoid tightly curling into an 'O', which indicates overcooking.

Ingredients: Shrimp (raw, peeled, deveined)
Use kitchen tongs to turn one test shrimp. If the shrimp are very large, extend the time by 30 seconds per side. Do not fry them for too long — they become rubbery.
6

When the shrimp are almost done, season with salt (2 g) and freshly ground pepper (1 g). Pour in the lemon juice (30 ml) and stir for 10–15 seconds, scraping up all the buttery bits from the bottom of the pan — this creates a glossy sauce. Add half of the chopped parsley (about 7 g) and gently stir to release the herbs' aroma, but do not let them fade.

Ingredients: Salt, Black pepper, Lemon juice, Parsley
Add the lemon juice gradually and taste — the acidity should enhance the flavor, not dominate it. Use a spoon or tongs for mixing.

Finishing

7

Switch the pan to the lowest heat. Add the last part of the butter (if there is any left) or simply drizzle the shrimp from the pan with the sauce. Gently tilt the pan and spoon the sauce over the shrimp to coat them well. Check the taste and season with a little salt or pepper if needed.

Ingredients: Butter
The basting technique makes the shrimp shiny and aromatic. Use a spoon with a wide bowl for basting.

Serving

8

Serving: transfer the hot shrimp to a warmed plate. Sprinkle with the remaining chopped parsley (about 8 g). If serving with a baguette (optional), quickly toast slices of baguette in a dry pan for 30–60 seconds on each side until slightly crispy, and serve alongside — guests can dip them in the buttery sauce. Add a slice of lemon as a garnish.

Ingredients: Parsley, Baguette (for serving), Lemon juice
Serve immediately — the shrimp lose quality as they cool down. Use warm plates to keep the temperature longer.

Cleaning and Tips

9

After finishing the dish, clean the pan and tools: remove any leftover butter and garlic with a paper towel before washing to prevent sticking. If you plan to prepare in advance, do not combine the shrimp more than 1 hour before serving.

For washing, use hot water and dish soap. Do not store the shrimp in the sauce for longer than 24 hours.

Fun Fact

💡

Shrimp sautéed in butter with garlic is a classic combination of Mediterranean cuisine — the simplicity of the ingredients highlights the natural flavor of the seafood. Small additions, like lemon or parsley, are there to balance the richness of the butter.

Best for

Walentynki Romantyczna kolacja Impreza koktajlowa Lekka kolacja

Tips

🍽️ Serving

Serve the shrimp on a warmed plate with lemon slices and fresh parsley. A crispy baguette or toast pairs well with the dish, along with a glass of chilled white wine (e.g., Sauvignon Blanc) or lightly sparkling prosecco.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. It's best to reheat briefly in a pan over low heat for 1–2 minutes, just until warmed — avoid the microwave, which will make the shrimp rubbery. Do not refreeze shrimp that have already been thawed and cooked.

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