Crevettes au citron et à l’ail

Ingrédients

• 1/2 Cup Butter (divided)
• 1 1/2 Pounds Shrimp (raw, peeled, deveined)
• Salt and pepper (to taste)
• 1 Tablespoon Garlic (minced)
• 1/4 Cup Broth (Chicken)
• 1 Tablespoon Wine (Cooking, White, (or actual wine if you drink it) )
• 1 Lemon (juiced)
• 1 Tablespoon Parsley (fresh)

Préparation

1. 1

   Melt 2 1/2 tablespoons of butter in a skillet over medium high heat. Add the shrimp and season with salt and pepper. Cook, flipping occasionally until pink, about 3 minutes. Set aside.

2. 2

   Add garlic to the pan and cook for 1 minute. Add the chicken broth, cooking wine and lemon juice. Boil and then turn to medium low and cook until reduced by half, about 2 minutes. Stir in remaining butter, 1 tablespoon at a time and then add the shrimp back in, followed by parsley and toss to coat.