Sizzling Butter Shrimp
I made a big order from US Wellness a couple of weeks ago which consisted of a whole bunch of chicken parts like drumsticks, feet, and gizzards, plus some bone marrow bones. I was a little confused when I opened the box and saw a huge bag of shrimp on top. I thought, “Oh my god, they’ve sent the wrong order! But, wait, all my chicken parts are in here and my bones…” Julian pulled out the packing slip and read,
“Merry Christmas to Peggy and family.”
What a thoughtful gift. Thank you US Wellness!
So, with about half of the shrimp (the other half is still in the freezer) I made a version of a dish I used to enjoy at a Spanish tapas restaurant called Cascal’s in Mountain View, California. Their dish is called Sizzling Shrimp. It is one of my favorites probably because it is so oily. I love oil.
But the thing that always bugged me about the dish was that it was made with EVOO and it is truly sizzling all the way from the kitchen to the table. I mean, similar recipes recommend heating the oil on high until almost smoking. Not a great way to eat your olive oil (not to mention the fact that I’m mildly allergic to olives).
So, at home I’ve made a similar dish with butter (no longer a problem for me in case you’ve been paying attention. Actually it was the amount of cooked meat I was eating that was giving me problems digesting dairy fat. I quit eating cooked meat some months ago and dairy fat has ceased to be a problem).
So, with no further ado…
Sizzling Butter Shrimp
12 large shrimp, peeled
2 tbsp ghee
1 large garlic clove, sliced not minced!
1 dried chile de árbol or 1 tsp plain old red pepper flakes if that’s all you’ve got.
sea salt to taste
1. Rinse and dry the shrimp, and leave them out so their not too cold when you throw them in the oil.
2. Combine the butter, garlic, and peppers in an iron skillet. Gradually raise the temp to medium or medium-high. Keep the butter hot until the garlic sizzles and turns golden, 2 to 3 minutes, flipping them once.
3. Add shrimp and cook until firm, 2 to 4 minutes, depending on size.
4. Transfer to a flat bottom bowl, with all the oil, and sprinkle with salt.
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