Garlic Butter Shrimp
Seriously guys, I cannot find an easier seafood recipe that’s so delicious and versatile!
13~15 pieces of shrimp (black tiger, or fresh water white prawns), about 1 Lb
1 ½ cups butter (or Olive Oil, for a lighter version)
6~8 garlic cloves, peeled and lightly smashed, no need to dice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper (optional)
1 teaspoon chili pepper flakes (optional)
For Garnishing (optional):
Parsley, chopped fresh, or dried
Wash shrimp under cold water, dry with paper towels. If the shrimps have shells, butterfly each shrimp by running a sharp knife on the back of the shrimp.
In a mixing bowl, use a pair of tongs to toss shrimp with the minced garlic, salt, black pepper and chili flakes (if desired), let it marinade for 30 minutes at room temperature or longer in the fridge.
Preheat oven to 385 degrees F, into a 9x13 inch baking dish, pour the melted butter or olive oil, lay the 6~8 garlic cloves evenly, then add the shrimp in a single layer.
Bake for 8~10 minutes, or until the top side of the shrimp turns pink, take out the baking dish, and use the tong to flip each shrimp. Reture the baking dish to the oven and continue to back for another 8~10 minutes or until the other side of shrimp also turns pink.
The butter or olive oil has soaked up all that nice flavor of garlic and shrimp! Use crusty bread to dip the oil. Or save the garlic oil for a pasta dish!