Ingredients
Equipment
Method
- Pat shrimp dry. Add to a large bowl and toss with 1 1 /2 tablespoons Cajun seasoning.
- Melt one tablespoon butter in one tablespoon olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once very hot and sizzling, add half the shrimp in a single layer and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Transfer shrimp to a plate and repeat with remaining shrimp.
- To the now empty skillet, melt 4 tablespoons butter over medium heat. Once melted, add the garlic and cook until fragrant, about 1 minute. Remove from heat and add the parsley and lemon juice and stir to combine.
- Either use the Lemon Parsley Butter as a dip or add the shrimp back to the skillet and stir to evenly coat. Taste and season with salt, pepper, cayenne and/or lemon juice to taste.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking the shrimp.