Ingredients
10 each shell-on U-15 (extra large) shrimp, De-veined from the back side
10 Clove garlic, peeled and roughly chopped
1 Cup flour
1 Tablespoon Salt
1⁄4 Teaspoon Cayenne Pepper
1⁄2 stick butter, cut into slices
each Lemon slices as needed
Instructions
Take cleaned shrimp and dry thoroughly with paper towels.
Mix the flour, salt and cayenne pepper.
Mix lightly with your hands and coat each piece of shrimp on both sides. The shrimp should only have a very light dusting. You are not trying to make a batter or crust.
Heat saute pan over medium heat. Add butter and wait for it to start to foam.
Lay the shrimp in the pan in a single layer and let the shrimp cook for 3 minutes. Sprinkle the garlic over the pan. Once the shrimp are golden on the bottom, flip over and cook 3 minutes on the other side.
Remove the shrimp and serve on rice. Pour the butter garlic mix over the shrimp and serve with lemons.
10 each shell-on U-15 (extra large) shrimp, De-veined from the back side
10 Clove garlic, peeled and roughly chopped
1 Cup flour
1 Tablespoon Salt
1⁄4 Teaspoon Cayenne Pepper
1⁄2 stick butter, cut into slices
each Lemon slices as needed
Instructions
Take cleaned shrimp and dry thoroughly with paper towels.
Mix the flour, salt and cayenne pepper.
Mix lightly with your hands and coat each piece of shrimp on both sides. The shrimp should only have a very light dusting. You are not trying to make a batter or crust.
Heat saute pan over medium heat. Add butter and wait for it to start to foam.
Lay the shrimp in the pan in a single layer and let the shrimp cook for 3 minutes. Sprinkle the garlic over the pan. Once the shrimp are golden on the bottom, flip over and cook 3 minutes on the other side.
Remove the shrimp and serve on rice. Pour the butter garlic mix over the shrimp and serve with lemons.
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