Buttered Garlic Shrimp
I haven’t been able to find uncooked whole shrimp at my nearby stores recently. That’s the main reason, I seldom make buttered garlic shrimp as often as I would like. The only time I am able to make it is when my hubby and I go to the Asian store, which is a four-hour drive round trip from home. We usually only go there when my hubby has a doctor’s appointment.
Every time I go grocery shopping at the Asian store, I stock up on food that I can’t easily find at the nearby stores. Sometimes I get lucky and find it on sale. I buy two to four pounds of this kind of shrimp and freeze it in one pound bags.
My hubby and I had one and a half pounds of buttered shrimp tonight for dinner. It really did hit the spot. Buttered shrimp is easy to prepare. It is an Asian dish but my Caucasian hubby likes it as well. The one thing that he doesn’t like about this recipe is that it is kind of messy to eat because you have to peel off the heads and shells.
My hubby prefers that I would make buttered shrimp using the peeled ones because they are not nearly as messy. I, on the other hand, prefer the ones with heads and shells still on because I think they taste better that way. I usually eat it with rice but my hubby eats it straight up with a wine cooler. That sounds really good, doesn’t it? Buttered garlic shrimp is one of my all-time favorite recipes.
- 1 lb shrimp
- 1/2 cup butter
- 1/4 cup garlic, minced
- 1 tbsp parsley, finely chopped
- 1/2 cup lemon soda
- Marinade the shrimp in lemon soda for about 15 minutes.
- Heat up the butter in a pan until it is hot enough to cook the garlic.
- Add the garlic and cook it until it turns golden brown.
- Put the shrimp including the liquid marinade and let it cook until the liquid completely evaporates.
- Sprinkle the parsley, ground black pepper, and salt to taste.
- Serve hot.