By David Calito Fish American, French Flambé, Fry, Grill
May 3, 2015
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for Escargots à la bourguignonne. It is also spread on bread or used in shrimp scampi.
2 tablespoons butter
1 1/2 teaspoons minced garlic
1/8 teaspoon chili powder (or to taste)
2 tablespoons white wine or chicken broth
5 tsp lemon juice
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
500 grams of large shrimp, peeled and deveined
Wash and clean all Ingredients
Mix butter, garlic and chili powder in a refractory glass guy.
Cover and cook in the microwave on high for 1 minute or until butter is melted. Stir in wine or broth, lemon juice, parsley and salt. Add shrimp and stir to mix well with bathing.
Cover and cook in the microwave again at high temperature, of 2 1/2 to 3 1/2 minutes or until shrimp are pink look. Flip them after the first 90 seconds of cooking.
Stir again before serving.
Enjoy it with white rice and lemon juice.
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