Liz Schmitt: http://Lizthechef.com
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 of garlic, separated into cloves and peeled
- 3 tablespoons olive oil
- 1 pound extra large shrimp, peeled and deveined (12-15 count per pound)
- 3 tablespoons flat-leaved parsley, roughly chopped
- 1 tablespoon fresh lemon thyme leaves, or any fresh thyme
- 1-2 tablespoons of fresh ginger, peeled and grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons dry sherry
- zest of 2 meyer lemons
- 1/4 cup fresh Meyer lemon juice
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons cornstarch
- 1 pinch of red pepper flakes optional
Ingredients
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Instructions
- Using a small saucepan, bring 2 cups of water to a boil. Add the peeled garlic cloves and boil for 2-3 minutes. Drain and chop the garlic finely.
- In a large skillet, heat the oil. Add the shrimp, garlic, parsley, thyme and ginger. Add the salt and pepper and cook shrimp over high heat for 2 minutes. Flip them over and cook for 2 more minutes. Add the sherry and cook for 1 minute, then, using a slotted spoon, remove shrimp and set aside, covering them to keep warm.
- Add the lemon zest, lemon juice, butter and cornstarch to the skillet. Cook over low heat, stirring, until sauce thickens slightly, about 1 minute. Add the shrimp back into the sauce, cook for a minute or so, then serve. Add red pepper flakes, if desired.
Recipe Notes
http://lizthechef.com/2013/03/29/shrimp-in-ginger-butter-sauce/
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