Back when I was a kid, my extreme food allergies would be eating shrimps! Even just by cleaning these little creatures and accidentally get pricked by those little sharp edges would immediately make my fingers itch in seconds. No joke! What more if I start munching on them, it would either cause irritation on my lips, a hard time breathing, or my face would just swell up. My mom, who is always my lifesaver would immediately hand me my medication just to fight the allergies. Then I’ll get drowsy afterwards since it’s one of the side effects but anyway why do I even bother eating shrimps when I’m aware they are deadly to me?
Simple, they are so freaking delicious!
I had this crazy theory that if I slowly consume shrimps in a regular basis, I would one day rid the allergies. I did push through with this idea, and every time I have them, yes I still suffer. LMAO But anyway, that was my perception from 14 years ago. And now in present time, I am happily devouring shrimps any day I want. I mean, there are still days that I would feel the allergies but it wouldn’t react as much as when I was a kid. And some days I don’t even get it at all. So, probably my theory worked after all! :)))
So, what I’ll be doing is another simple but succulent dish which is Garlic Butter Shrimps. It’s one of the dishes I make that my sister would request for once in a while. Well I can’t blame her for I do love this recipe too and it’s made with two ingredients that are basic but always good together,garlic and butter! It’s nothing short of perfection. I hope everyone would love this amazing and flavorful goodness!
Garlic Butter Shrimps
|Serves 4|20 minutes|
1 stick of butter, divided into 6
700 grams medium shrimp, peeled ( Set aside the shrimp heads for the stock)
5 cloves garlic, minced
1/4 cup shrimp stock
Juice of 1 lemon
2 green chillies, chopped
- Add shrimp heads in a pot of water. Let it boil and simmer for 5 minutes then aside. This will be used as your stock.
- Melt 2 tablespoons of butter in a large saute pan on medium high heat.
- Add shrimps, stirring occasionally until pink. Season with salt and pepper then set aside.
- Add garlic and green chillies to the pan, cook until fragrant. Pour in the shrimp stock and stir in the lemon juice.
- Bring to a boil and simmer until reduced in half. Add the remaining butter, 1 tablespoon at a time or a nugget at a time until it is melted and smooth.
- Add in the shrimps and gently coat with the sauce.
- Serve immediately. You can garnished it with fried garlic, parsley or even lemon slices. Enjoy!