Garlic Butter Shrimp, when served on a sizzling plate looks fancy and expensive at a restaurant, but it is pretty much that : shrimp cooked with garlic and butter, with squirts of lemon juice.
This recipe is somewhat like that of Shrimp Scampi, except that it has no dry white wine(which is not usually available in most Filipino households).
Since I serve it on a sizzling plate, I cook the shrimp real quickly because it continues cooking on the hot plate - and shrimps get tough and chewy when overcooked.
Also, depending on how you like your garlic (I put up to 1 head of garlic sometimes), know that the garlic taste mellows when cooked in oil.
Serve the buttery goodness with bread, or a side of steamed vegetables, pasta, or even rice.
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IN THE PANTRY:
1 Heat up the sizzling plate in low heat on stove top burner. Learn how to prepare the sizzling plate here.
2 Season the shrimps with salt and pepper.
3 Heat the oil in a skillet and add the shrimps to cook one side, about 1 minute.
4 Turn the shrimps on the other side and add the garlic, cooking for another minute.
5 Add the chili pepper and butter, stir until the butter is all melted.
6 Turn the heat off and add the lemon juice.
7 Pour to transfer on the hot sizzling plate.
8 Sprinkle with chopped parsley or green onions garnish.
9 Serve with care, don't burn yourself from the hot sizzling plate!!
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