Hawaiian Garlic Lemon Butter Shrimp
February 1, 2015
Inspired by Rasa Malaysia —
cayenne pepper (depending on how much spice you want)
large shrimp, shell-on, tail-on, deveined
cloves garlic, chopped (depending on how much garlic you like)
salt, to taste
a dash of white wine
slice of lemon juice
In This Recipe
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In a ziplock bag, add flour and cayenne pepper. Add the shrimp into the mix and shake until shrimp is coated with the mixture.
In a preheated pan, add butter and chopped garlic. Saute the garlic for a minute then add the shrimp. Add salt, white wine and fish sauce. Stir shrimp until cooked.
Add salt, white wine and fish sauce. Stir shrimp until cooked.
Serve hot with a slice of lemon over steamed white rice.
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October 2, 2015
This looks simply delicious, I would try it. I have made a couple of times a Malaysian recipe from one of Madhur Jaffrey's cookbooks "Stir-Fried Shrimp with Tamarind and Chiles" (Sambal Udang). It calls for a teaspoon of shrimp paste and you used it to make a seasoning paste with ground candlenuts or cashews and shallots, soaked dried chiles and tamarind. It is fiery, funky, scrumptious, and garnished with cilantro sprigs. But the shrimp are peeled.