Crevettes au beurre noisette, miel et ail

Ingrédients

• 3-4 pounds shrimp (shelled, tail on or off)
• 1/2 cup butter (salted or unsalted)
• 1/2 cup honey (agave or coconut sugar)
• 3 whole lemon (juiced)
• 2 cloves garlic clove
• 1/4 cup Tamari (liquid aminos or lite soy)
• 1/2 teaspoon salt (more or less to taste)
• 1 teaspoon black pepper

Préparation

1. 1

   Melt butter in a saucepan on medium to low heat and whisk constantly. When it turns light brown remove the pan from the heat.

2. 2

   Add the honey, lemon juice, garlic, and tamari to the butter and stir to combine. Cook for about 30 seconds or until the garlic is fragrant. Remove from heat.

3. 3

   Remove and reserve all except 4 tablespoons of the butter sauce from the pan.

4. 4

   To the 4 tablespoons of butter sauce left in the pan, add half of the shrimp. Sear for 2 minutes on each side or until just cooked through and no longer opaque. Remove the shrimp from the pan. Now add a little more butter to the pan and the other 1/2 of the shrimp. Sear for 2 minutes on both sides.

5. 5

   Add all the shrimp back to the pan and pour all the butter mixture over them. Gently stir so the butter sauce covers all the shrimp.

6. 6

   Season with salt and pepper and serve hot.