OK, so anything cooked in butter, olive oil, garlic and hot pepper is good. Shrimp, scallops, snails, very small rocks. Still, this is a delightful appetizer and the leftover liquid is perfect for soaking up with bread, if you’re into that kind of thing.
It’s also really, really, really easy to make.
- 12 large shrimp (1 lb or so)
- 1/4 cup unsalted butter
- 1/4 cup extra virgin olive oil
- 1 Tbsp hot pepper flakes
- 4-8 cloves of garlic, chopped (depending on if you’re a garlic fan, or psycho fan like me)
- 2 tsp paprika
- 1 tsp coursely ground salt
- 2 ounces (4 Tbsp) lemon juice
- Heat olive oil and melt butter in a heavy pan over medium heat(cast iron is great), or a heavy clay baking dish. Pan should be big enough to hold all the shrimp in one layer.
- When butter is melted and liquid is hot, add pepper and garlic, lightly brown garlic
- Add shrimp, cook for about a minute or 90 seconds on the first side
- Flip the shrimp, cook for another minute, shrimp should be pink and have curled up
- Turn off heat
- Add paprika and lemon juice, stir together with shrimp and butter/oil combo
- Sprinkle salt on top
- Serve in the pan you just cooked it in, or transfer to a heavy serving dish that can handle the heat