La meilleure recette de crevettes à l’ail et au citron, tendres et dorées

Ingrédients

• 1 lb large shrimp, peeled and deveined
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/4 tsp paprika
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Préparation

1. 1

   Pat the shrimp completely dry using paper towels. In a medium bowl, toss the shrimp with salt, black pepper, and paprika until evenly coated.

2. 2

   Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook undisturbed for 2 minutes until golden-brown, then flip.

3. 3

   Immediately reduce heat to medium. Add the butter, minced garlic, and red pepper flakes. Stir constantly for 1 minute until the butter is foamy and the garlic is fragrant.

4. 4

   Remove the pan from heat. Stir in the lemon juice, lemon zest, and chopped parsley to create a velvety glaze. Serve immediately.