Monday, January 26, 2009

Garlic butter shrimp


In the Northeast, Wholefoods sells these little shrimp from Maine. I hate that I can't get them in Philly, but I like to eat as much of them as I can when I'm in NY or Mass. They're super cheap for shrimp, and were on sale when I was in NY last week for $3.99 a pound! That's so much cheaper than the other shrimp. They're little, and sold with their shells on, so they're best for eating with a lot of paper towels seasoned simply with garlic and a little salt and pepper. Plus, I think they're so beautiful, pink and bug like. Garlic Butter Shrimp
1 lb little Maine shrimp, or other small shrimp with shells on
2 T butter
2-4 cloves garlic, minced
big pinch salt and pepper
1/2 t chili flakes (optional)
cooked white rice, for serving

Melt the butter in a saucepan, then add garlic and shrimp. Sprinkle with salt and pepper and add chili flakes, then toss shrimp and cook over medium heat for 5-7 minutes. If the garlic starts to brown too much, add a tablespoon of water. 

Serve over rice, scraping all the butter onto the rice, and eat the shrimp off the top. They will leave plenty of their delicious flavors on your boring leftover rice and it will be delicious. Make sure you have a bowl for the shells and a few paper towels!

4 comments:

  1. My twins boys will seriously go GAGA over this. Thanks for the recipe. I'm gonna be their hero tonight! Yes, I'm making this tonight! I do have one question...do I have to leave on the peels and if so how do they add to the dish? Just curious...
    Thx!
    ~ingrid

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  2. You don't have to leave the peels on, they don't add anything except that I love sucking the garlic off the shells and getting all messy, but if you have peeled shrimp it will work fine!

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  3. you have made me want shrimp for breakfast.

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  4. just dropping by to say hi and letting you know I linked to your mashed potato egg boat recipe on 1/16--in case you hadn't seen it. :)
    btw, my son LOVES shrimp and will love this dish.

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