Cowboy Butter Shrimp
Succulent butterflied shrimp coated in an addictive cowboy butter.
Equipment
- 1 Skillet
- 1 Microplane
- 1 Chefs Knife
- 1 Citrus Juicer
Ingredients
- 2 lbs Shrimp, peeled and deveined butterflied
- 1 stick unsalted butter
- 1 lemon zested and juiced
- 2 tbsp Dijon mustard
- 3 cloves garlic minced
- 3 tbsp parsley minced
- 1 tbsp thyme
- 1 tbsp smoked paprika
- 2 tbsp garlic salt
- 1 tbsp black pepper
- 1 tsp cayenne
- 2 tbsp grapeseed oil
Instructions
- Split shrimp down the back and butterfly. Pat dry
- Season with garlic salt, pepper, and half of paprika
- Add grapeseed oil to a skillet on medium-high heat
- Place shrimp in skillet, butterflied, to ensure maximum color. Sear on both sides for one minute each, careful not to cook thoroughly. Remove from pan and set aside.
- Add 2 tbsp of butter to the pan and allow to melt. Add in remaining paprika, garlic, and thyme to skillet, and sauté until fragrant.
- Add in remaining butter, along with lemon juice, and zest. Add in Dijon mustard and stir to combine. Optionally, add in red pepper flakes if desired.
- Once melted, add back shrimp and parsley. Cook for one more minute and serve immediately.