Spicy Garlic Butter Shrimp
Achunchigan Lattore
This quick and easy stovetop recipe delivers flavorful, succulent shrimp in a rich, spicy garlic butter sauce. Perfect for a weeknight meal, it comes together in minutes!
Yields: 4 servings
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
2 lbs jumbo uncooked Gulf shrimp, peeled and deveined
2 tbsp olive oil
1 stick (8 tablespoons) unsalted butter
6 cloves garlic, minced
¼ cup heavy cream
Tropical Zinger Dry Rub (to taste)
Instructions:
Season the Shrimp: Pat the shrimp dry with paper towels. Season generously with your Tropical Zinger Dry Rub.
Sear the Shrimp: Heat the olive oil in a large skillet over medium heat until shimmering. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Sear for about 2 minutes per side, or until just pink and opaque. Remove the shrimp from the skillet and set aside.
Prepare the Sauce: Reduce the heat to medium-low. Add the stick of butter to the hot skillet and allow it to melt completely. Use your spatula to scrape up any browned bits (fond) from the bottom of the skillet, incorporating them into the melting butter.
Sauté Garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Add Cream & Simmer: Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer, allowing it to thicken slightly, about 1-2 minutes.
Combine & Rest: Return the seared shrimp to the skillet, tossing gently to coat them in the creamy garlic butter sauce. Turn off the heat and let the shrimp sit in the sauce for about 5 minutes to absorb the flavors.
Serve: Serve immediately and enjoy! This shrimp is delicious on its own, or with a side of crusty bread for dipping⁶, rice, or pasta.
This was served with Fondant Potatoes which I have already posted prior.