The sweet lobster like flavor and firm texture of the Argentine red shrimp shrimp is so delicious when cooked with garlic butter. This very simple to prepare recipe will become a favorite. Serve with a salad, a nice loaf of rustic bread and a nice bottle of wine for the perfect meal.
2 pounds whole head on Argentine red shrimp 10-20 count or 1 1/2 pounds raw peeled and deveined shrimp
4 large garlic cloves
1 stick butter
kosher salt to taste
lime and lemon wedges optional
Melt the stick of butter in a pan on medium low heat. Put the garlic cloves through a garlic press and add to the melted butter turning the pan down to low. Heat the garlic in the butter for about 5 minutes.
If using whole shrimp cut in half length wise from the belly side. Remove vein from the tail and rinse out the head. Heat your gill and place the split shrimp on the rack shell side down. Baste the shrimp with the melted garlic butter, sprinkle with parsley and salt to taste. Close the lid and check on the shrimp every couple of minutes until they are cooked through.
If you are using peeled and deveined shrimp place the shrimp in a mixing bowl and coat with the garlic butter, add the parsley and salt mixing thoroughly. Heat the grill and place the shrimp on the grate. Close the lid and check in about a minute or two to flip the shrimp over. Close the lid and check for doneness in one to two minutes.
When shrimp are cooked through transfer to a server plate and enjoy. You can also cook the shrimp in a large saute pan on the stove or bake them in the oven.
Server with lemon wedges
Serve with a nice green salad
Serve with a loaf of rustic bread
© Todd Wendt 2016 All rights reserved