yunehometable's post

If I have shrimp in the freezer, I always take out the butter and garlic first. You can't go wrong with the butter and garlic combination! 🥀Ingredients 14 shrimp, 1/4 onion, 1 T minced garlic, 50g+ butter, 2 T olive oil, 1 T fish sauce, cooking wine, paprika powder, salt, pepper, lemon 🥀Instructions 1 Thaw the 14 frozen shrimp and thoroughly dry them with a kitchen towel. (Actually, 14 wasn't quite enough for me : confession of being a shrimp killer) → The shrimp need to be dry so they cook up plump in the pan. 2 Lightly toss the shrimp with 1 T cooking wine, plenty of paprika powder, salt, and a little pepper, and finely chop 1/4 of the onion. 3 Melt 2 T olive oil and 25g butter in a pan, then add the chopped onion and 1 T minced garlic and sauté. (It tastes better with plenty of butter.) 4 Add the shrimp and cook until golden brown on both sides. 5 When they are almost cooked, add fish sauce to one side of the pan... Add 1 tablespoon and simmer briefly, then mix with the shrimp. (Adding fish sauce to the butter really brings out the salty and umami flavors.) 6. Finally, add another piece of butter, mix it to coat the shrimp, and squeeze a little lemon juice over it to finish. The butter and garlic aromas are intense, but thanks to the lemon, the aftertaste is refreshing. The shrimp are plump and juicy, while the sauce is salty and savory. The leftover garlic butter sauce in the pan is really delicious when used as a dipping sauce for baguette. #ButterGarlicShrimp #갈릭버터새우 #새우요리 #새우레시피 #냉동새우요리 #간단레시피 #홈브런치 #술안주 #집밥레시피 #오늘뭐먹지