Lemon Butter Shrimp
Garlic shrimp in a lemon butter pan sauce, served over rice and peas.
About 8 shrimp with sauce per person, as a main.
Ingredients
- medium shrimp — peeled and deveined, about 8 per person
- garlic cloves — minced, about 1 clove per serving
- chicken stock
- lemon juice — fresh, plus a little finely grated lemon zest
- unsalted butter — fridge-cold, cut into small cubes
- oil — or a little butter, for searing
Steps
Shrimp and sauce
Step 1Mince the garlic, zest and juice the lemons, and cut the cold butter into small cubes; keep the butter in the fridge until needed.
Shrimp and sauce
Step 2Sear the shrimp with the minced garlic in a small splash of oil or butter until pink and opaque (about 120 to 145F / 49 to 63C). Set the shrimp aside on a plate.
Shrimp and sauce
Step 3Pour the stock, lemon juice and zest into the hot pan. Simmer on medium-high for 2 to 3 minutes until reduced by half to a syrupy few tablespoons.
Shrimp and sauce
Step 4Turn the heat off completely (or pull the pan off the burner).
Shrimp and sauce
Step 5Whisk in the cold butter one cube at a time, letting each melt into a creamy, pale-yellow emulsion before adding the next (monter au beurre).
Shrimp and sauce
Step 6Toss the shrimp back in briefly to coat, then spoon everything over warm rice and peas.
Notes
- The sauce is equal parts chicken stock, lemon juice and cold butter.