Nita's Shrimp with Chive & Garlic Butter
"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"
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 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
- 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'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.
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Reviews
-
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! -
This recipe was phenomenal! It got a five star rating from everyone in my family...and I got requests to make it again soon! I left out the mustard and it tasted just like scampis you get in expensive restaurants! Thanks for the recipe Nita...it's a winner!
Tweaks
-
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!
RECIPE SUBMITTED BY
Nita Holleman
Franklin, NC
We hail fom Central Georgia, but live in our fifth Southeastern State -- Georgia, South Carolina, Florida, Tennessee, North Carolina (USA). I have been cooking Southern food for more that fifty (50) years. My mentors were my grandfather, my husband's favorite aunt, and several maids/cooks who worked in our home.
I guess the best cookbook you can own would be the all time favorite, "Joy Of Cooking." Although not ethnic, it has lots of basic cooking information in it. I've given it as a gift to all our family.
