Recette de crevettes tachetées : crevettes au beurre et à l’ail

Ingrédients

• 1 pound spot prawns, thawed + shells removed (Or use another variety of shrimp)
• 1 teaspoon Italian seasoning (Or use your favorite dried herb mixture, such as Herbes de Provence)
• 1 teaspoon garlic powder
• 1/4 teaspoon sea salt (Skip if using salted butter)
• 4 ounces unsalted butter
• 1 lemon, juiced
• 1 tablespoon capers (optional)
• 1 tablespoon fresh herbs, torn or chopped into small pieces if needed (optional) (I used thyme and chopped chives)

Préparation

1. 1

   Add the shrimp to a bowl and toss with the Italian seasoning, garlic powder and salt. Set aside.

2. 2

   In a large pan, melt the butter over medium heat. Once the butter melts (but before it browns), add the shrimp in a single layer.

3. 3

   Cook the shrimp for 1-2 minutes per side, until both sides are opaque and pink.Remove the shrimp from the pan and place them in a serving dish (if using).

4. 4

   Add the lemon juice and capers (if using) to the pan, and simmer for about a minute. Spoon the melted butter mixture over the shrimp. Top shrimp with fresh herbs (if using) and serve immediately.