Camarão com manteiga noisette, mel e alho

Ingredientes

• 4 tablespoons unsalted butter
• 4 tablespoons honey
• 1 tablespoon lemon juice (fresh squeezed, or juice of half a lemon)
• 1 tablespoon low sodium soy sauce
• 3 cloves garlic (minced)
• 21 ounces shrimp (peeled and deveined, tail on or off)
• 1 pinch salt (to season)
• 3 lemon wedges (to serve)
• 1 pinch fresh parsley (chopped, to serve)

Modo de preparo

1. 1

   Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.

2. 2

   Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.

3. 3

   Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.

4. 4

   Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.

5. 5

   Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.

6. 6

   Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.

7. 7

   Serve with steamed vegetables; over rice or with a salad