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“This dish was made for me by my friend charter boat Capt. Buck Melvin who has since passed. I watched over his shoulder and wrote it all down for posterity, I have been very glad that I did.”

Ingredients Nutrition

  • 1 lb jumbo gulf shrimp, shelled and deveined
  • 2 tablespoons extra virgin olive oil (enough to barely cover bottom of pan)
  • 2 tablespoons unsalted butter, divided
  • 1 large garlic clove, minced
  • salt & freshly ground black pepper
  • 1 dash louisiana hot sauce (can be omitted completely or add more to taste)


  1. Heat saute pan over medium heat and add olive oil and 1 tablespoon butter, swirl to cover bottom of pan.
  2. Add garlic and stir for a few seconds to get the flavor going, but don't let garlic start to brown.
  3. Add shrimp, salt and pepper, stir to coat shrimp. Add hot sauce if using.
  4. Cook over medium heat stirring often, as soon as the shrimps turn pink, they are done.
  5. Stir in remaining tablespoon of butter. Serve and Enjoy!

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