Crevettes croustillantes au beurre à l’ail

Ingrédients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup unsalted butter
• 6 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Olive oil for frying

Préparation

1. 1

   Prepare the Shrimp: Start by rinsing the shrimp under cold water and patting them dry with paper towels. This will help the seasoning stick better and give you that crispy texture. In a large mixing bowl, combine the shrimp with paprika, salt, black pepper, and cayenne pepper, ensuring they are evenly coated.

2. 2

   Make the Garlic Butter: In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Remove from heat and stir in the lemon juice and chopped parsley for a fresh flavor.

3. 3

   Coat the Shrimp: In a shallow dish, mix breadcrumbs with grated Parmesan cheese. Dip each seasoned shrimp into the garlic butter, allowing excess to drip off, then coat them in the breadcrumb mixture. Press down lightly to ensure the breadcrumbs adhere well.

4. 4

   Fry the Shrimp: Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated shrimp in a single layer, ensuring they are not overcrowded. Fry the shrimp for 2-3 minutes on each side until golden brown and crispy.

5. 5

   Drain and Serve: Once cooked, transfer the shrimp to a paper towel-lined plate to drain any excess oil. Serve immediately while hot, drizzled with the remaining garlic butter and a sprinkle of fresh parsley for garnish.