Another lazy day another lazy cooking. So I created this recipe and the result is surprisingly wonderful. With so little ingredients and prepping time, this recipe is here to impress.
Try to get a good size of shrimp. I got 21 tails in one pound, so I would say in average around 16-20 tails per pound should be good. More or less, so no need to stress if you get 21 tails in one pound. And just cook slightly longer if you get 14 tails in one pound, cause that just means the shrimps are bigger. Who knows math is useful in the kitchen! LOL. Sometimes with recipes, things are on top of my head, like my hands would do the work without me thinking. But when it comes to grams to pounds, Celsius to Fahrenheit, I get dizzy!
You can deveined the shrimp, I used fancy word here, but that it just means to take the vein out of the shrimps. I skipped this step cause if I spent one more minute prepping, then it would defeat the recipe title of being easy. But the decision to devein shrimp is basically a matter of personal preference and aesthetics, not hygiene, and the vein is not harmful to the human body if eaten.
Ingredients:
3 tbsp butter
1 lb large shrimp (16-20 count size) -peeled, tail removed if desired
salt and pepper
4 cloves garlic -minced
the juice of half lemon
1 tbsp parsley -chopped
Instructions:
- In a large skillet, melt butter over medium high heat. Add the shrimp, garlic, stir often and cook for 4-5 minutes, until shrimp are pink and opaque.
- Add salt and pepper and cook for another minute.
- Stir in lemon juice and sprinkle with parsley. Enjoy!