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Blog

Filtering by Category: fish and seafood

Maine Seafood Chowder

Patricia Reitz

You might be thinking, “what’s Maine chowder?” In short, it’s a brothier version of the more traditional New England-style chowder, which is often thickened with flour. This chowder starts with a flavorful shrimp stock, but it’s thickened with a flavorful heavy cream reduction. Chock full of tender shrimp and bay scallops, this luxurious soup is guaranteed to please the seafood lovers in your life.

Start by carefully cooking the shrimp until it’s just barely cooked through. Here I’m using shrimp that still have their shells, but you can use peeled shrimp if that’s what you have. I like to cook them in the oven, like this.

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When the shrimp are cool enough to handle, remove the shells/tails and cut the shrimp into bite-size pieces; set aside.

Freeze the shells/tails to make shrimp stock at a later time.

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In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the burner.

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In a large skillet, cook the bay scallops in butter just until they’re barely cooked through. Be careful not overcook the scallops or they’ll turn rubbery.

Add the cream, reserved shrimp, and any juices that may have collected on the roasting pan.

Add the parsley and cayenne; stir well and heat until the cream starts to bubble.

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Skim the shrimp and scallops from the cream and set aside while the cream reduces.

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Allow the cream to boil until it reduces in volume and thickens.

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Add the thickened cream to the shrimp stock.

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Stir in the reserved shrimp, scallops, and optional dry sherry. Stir well to combine.

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Taste and adjust seasoning with salt and pepper if necessary.

Maine Seafood Chowder - ButterYum —

Enjoy!

Items used to make this recipe:


Maine Seafood Chowder

makes 12 servings

Ingredients

  • 4 ounces bacon, cut into bite-size piece

  • 4 cups sliced leeks, rinsed well

  • 1.5 pounds red bliss potatoes, cut into 1/4-inch dice

  • 8 cups shrimp stock (here’s my recipe)

  • 4 tablespoons butter

  • 2 cups heavy cream

  • 2 pounds medium size shrimp (25-30 count), cooked and cut into thirds

  • 1 pound bay scallops, fresh or thawed

  • 1 tablespoon dried parsley

  • 1/4 teaspoon cayenne pepper

  • kosher salt and pepper to taste

  • 1-2 tablespoons dry sherry (optional)

Directions

  1. Cook shrimp until just barely done (directions here).

  2. When the shrimp are cool enough to handle, peel if necessary and cut into thirds; set aside. (freeze shrimp shells/tails to make shrimp stock at a later time)

  3. In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

  4. Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the heat.

  5. In a large skillet, cook the bay scallops in butter just until they’re barely cooked through.

  6. Add the cream and reserved shrimp to the skillet, along with any juices that collected in the baking pan.

  7. Add the parsley and cayenne pepper and heat just until the cream starts to bubble around the edges of the pan.

  8. Skim the shrimp and bay scallops from the cream; set aside.

  9. Allow the cream to bubble away until it reduces a bit and thickens.

  10. Pour the reduced cream into the shrimp stock and add the reserved shrimp and scallops; stir well and serve.

Shrimp Stock

Patricia Reitz

Stop throwing away your shrimp shells! Instead, little by little, stock pile them in the freezer until you have enough to make the most wonderful, flavorful, colorful shrimp stock.

So what can you do with shrimp stock? Use it to make soups and stews, like this amazing Maine Seafood Chowder. You can also use it to make things like paella, gumbo, or shrimp and grits - I bet you’ll find a delicious way to use it!

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Start by putting all your frozen shrimp shells in a large stockpot, about 2 pounds of them. Doesn’t matter if they’ve been previously cooked or not - just toss them in.

Next you’ll need kosher salt, whole peppercorns, roughly chopped carrots, celery, onions, and a couple of bay leaves (not pictured).

Also, a good amount of dried parsley. If you ask me, it’s a greatly underused ingredient.

Add the chopped carrots, onion, and celery to the shrimp shells.

Next in - the salt, peppercorns, and bay leaves.

Followed by the dried parsley.

Now top it all off with cold water.

You don’t have to do this, but if you by any chance happen to have a couple of empty lobster shells floating around in your freezer, toss them in too.

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Bring the entire mixture up to a boil, then reduce the heat to low and simmer for about an hour. Strain and discard all the solids and chili the remaining stock for up to 3 days in the refrigerator (or freeze for up to 2 months).

Items used to make this recipe:


Shrimp Stock

makes 4 quarts

Ingredients

  • 2 pounds shrimp shells (thawed or frozen, cooked or raw)

  • 1 large onion, roughly chopped

  • 1 stalk celery, roughly chopped

  • 2 carrots, roughly chopped

  • 3 cloves garlic, crushed

  • 2 bay leaves

  • 2 tablespoons dried parsley

  • 2 teaspoons black peppercorns

  • 1 teaspoon kosher salt

  • 4 quarts water

Directions

  1. Place everything in an 8-quart or larger stockpot.

  2. Bring to a boil; reduce heat to low and simmer for about 1 hour.

  3. Strain and discard solids.

  4. Store strained stock in the refrigerator for up to 3 days or freeze for up to 2 months.

recipe inspired by Emeril Lagasse

Chili Lime Shrimp

Patricia Reitz

I love the simplicity of this shrimp recipe. It's packed full of chili, garlic, and lime flavor... and it takes just a few minutes to prepare on the stovetop, which makes it great for busy weeknights or hot summer days.

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This recipe comes together really fast so start by getting all your herbs and spices ready.  Clockwise from the top:  black pepper, onion powder, paprika, dried parsley, garlic powder, chili powder, and kosher salt.

You'll also need some minced garlic and fresh lime juice.

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Start by heating some vegetable oil and butter in a large skillet over medium-high heat.

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Add the garlic and saute for 30-60 seconds.

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Add the herbs and spices; continue sauteeing for a minute.

Mmm - wish you could smell my kitchen!

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Add the shrimp and stir frequently until almost fully cooked.

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Just before the shrimp is done, add lime juice and finish cooking. 

If you squeeze your limes with a citrus squeezer (and I highly recommend you do), be sure to put the cut lime in the squeezer cut-side-down.  It seems counter-intuitive, but that's how they work best.  You'll be amazed how much more juice you'll get than if you used a reamer or squeezed it by hand.

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Serve over rice or cauliflower rice.  Enjoy!

Items used to make this recipe:


Chili Lime Shrimp

makes 2 pounds

Ingredients

  • 2 pounds shrimp, shelled and deveined

  • 3 cloves of garlic, minced

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cracked black pepper

  • 1/2 teaspoon ground cayenne pepper

  • 1/2 teaspoon dried parsley flakes

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • juice of 2 limes

Directions

  1. In a very large skillet over medium high heat, melt butter and olive oil together.

  2. Add garlic and stir for 30-60 seconds until fragrant; immediately add the spices and stir for 1 minute.

  3. Add the shrimp and stir frequently until almost fully cooked; add lime juice and continue stirring until the shrimp are done.

Salmon Dry Rub

Patricia Reitz

Salmon is one of my favorite go-to-meals because it cooks so quickly.  You can walk in the door, toss it in a hot oven, make a quick salad, and 10-15 minutes later dinner is served.  I often make a very simple version that one of my daughters dubbed Perfect Roasted Salmon, but today I dressed it up a little with a delicious mix of dried herbs and spices that I can't wait for her to try.  The recipe makes enough to season several salmon fillets so keep it in a labeled jar because, I promise, you'll reach for it again and again.  

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Here are the ingredients for this wonderful salmon rub.  Clockwise from the top (amounts listed below):  brown sugar, ground cumin, ground dill, ground coriander, paprika, garlic powder, dried parsley, kosher salt, and ground black pepper.

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Whisk all the ingredients together, being sure to break up any clumps of brown sugar that may be present.

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Place mixture in a jar with a tight fitting lid.

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And this is probably the most important part - LABEL THE JAR!!.  I'm guilty of thinking, "I'll remember what this is" - only to find out several months later, I have absolutely no idea what it is (happens in the freezer too!).  I actually found such a jar in my spice cabinet last week - the mystery mixture is currently sitting on my counter, waiting for me to decide what to do with it.  I think I'll sprinkle it on some chicken breasts and see if that can jog my memory.  Lesson learned:  label, label, label.  

To use the salmon rub, brush salmon with olive oil and...

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Sprinkle the rub liberally all over.  Salmon is rather delicate, so no need to actually "rub" the mixture.  Roast as directed below.

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This rub was absolutely fantastic on the Wild Sockeye Salmon I purchased from Zaycon (for less than $8 a pound!).  It's a great company that sells high-quality meats, straight from the supplier, at a tremendous savings.  If you want to know more about my love of Zaycon, check out the blog post I wrote here.  

Items used to make this recipe:


Salmon Dry Rub

makes 6 tablespoons

Ingredients

  • 1 1/2 tablespoons brown sugar (light or dark)

  • 1 tablespoon kosher salt

  • 1 tablespoon dried parsley

  • 1 1/2 teaspoon garlic powder

  • 1 1/2 teaspoon paprika (not smoked)

  • 1 1/2 teaspoon ground black pepper

  • 1 1/2 teaspoon dried dill

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

Directions

  1. Place all ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.

  2. Transfer dry rub to an airtight container and store in a cool dry place.

To use:  Preheat oven to 425F.  Place a salmon fillet, skin side down, in a baking dish or foil lined sheet pan sprayed with nonstick spray (or use nonstick foil).  Brush top of salmon with olive oil and sprinkle liberally with dry rub (I used about 1 tablespoon for a 1 1/2-pound fillet).  Roast uncovered in center of the oven until cooked through and salmon flakes easily (approx 10 minutes per inch of thickness).  The FDA recommends cooking salmon to an internal temperature of 145F.

Sweet and Spicy Garlic Shrimp

Patricia Reitz

It's summertime here in Virginia, which means the days are hot and packed full of activity, leaving little time (or energy) for cooking.  That's when a recipe like this is perfect - it's packed full of bold flavor and takes just minutes to make.  Seriously, it comes together so fast, I didn't have time to take photos along the way!         

Items used to make this recipe:


Sweet and Spicy Garlic Shrimp

makes 4 servings

Ingredients

  • 1 tablespoon peanut or canola oil

  • 1 pound fresh or thawed shrimp, peeled and deveined (21/25 size)

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons minced garlic

  • 2 teaspoons finely grated ginger (or ginger paste)

  • 1 teaspoon crushed red pepper flakes (or more!)

  • 1/2 cup water

  • 1/4 cup dark brown sugar

  • 2 tablespoons Sriracha

  • 1 teaspoon soy sauce

  • 2 chopped scallions for garnish

Directions

  1. Before you begin, have all your ingredients measured out and ready to go.

  2. In a large nonstick skillet over medium-high heat, heat oil until it shimmers.

  3. Pat shrimp dry with paper towels and cook in hot oil for 1 minute per side; remove to a plate.

  4. Lower heat to medium and use the same skillet to heat the sesame oil, minced garlic, ginger paste, and crushed red pepper flakes; stir constantly until fragrant (a minute or so).

  5. Immediately add the water, dark brown sugar, sriracha, and soy sauce; stir well to combine.

  6. Continue to cook, stirring frequently, until sauce thickens (about 3 minutes).

  7. Return shrimp to skillet and toss well until heated through. Garnish with chopped scallions and serve over a bed of rice.

Lemon Butter and Garlic Baked Shrimp

Patricia Reitz

Baked Garlic Butter Shrimp - ButterYum

Baked Garlic Butter Shrimp - ButterYum

It's time for this month's Secret Recipe Club, where a group of food bloggers, choose a recipe from a fellow blogger, then we make and share our results.   It's a lot of fun and a great way to meet new bloggers.

This month I was assigned the blog  Little Bit of Everything by Julie.  I absolutely loved perusing Julie's blog.  She has the neatest recipes, but what most intrigued me was her "My 50" list.  It's a list of 50 recipes she hadn't yet made, but wanted to try.  Isn't that a fabulous idea?  I think I need to do something like that too.  I have tons of recipes pinned on my Pinterest boards, but there are literally thousands and thousands - too many to make in a lifetime so coming up with a shorter "must make" list is such a great idea.  

Anyway, I digress.... back to this month's recipe.  I've been craving shrimp lately so I did a quick search and settled on Julie's Lemon Butter Baked Shrimp.  This is a grab a bunch of napkins because you'll have butter dripping down your chin, but it's so good you won't care kind of recipe.  Definitely a keeper. 

Note:  Julie's version called for chopped garlic and a packet of good seasons italian dressing mix.  I was only able to find the "garlic and herb" dressing mix - it's extra garlicky so I omitted the fresh garlic from the recipe.  

Alrighty - let me walk you through this recipe.  It's really easy.

Start with a stick of unsalted butter.  We'll need to melt it and then allow it to cool a bit.  

We're also going to need to slice a couple of lemons.  If you want to be fancy, you can use a channel knife to cut grooves on the side of the lemons like this.  It's completely unnecessary, but in the next photo I'll show you why I like to do it.

See?  Pretty.

After the lemons are sliced, the seeds are very easy to remove.  Nobody wants to bite down on a lemon seed.

Ok, we've got our shrimp, melted the butter, sliced the lemons, and measured the dressing mix, parsley, and black pepper.  Time to preheat the oven.

Lay those sliced lemons in a single layer on the bottom of a 9x13-inch baking dish.

Add the seasoning mix, parsley, and black pepper to the melted, cooled butter.

Whisk, whisk, whisk - I'm totally loving this flat whisk.

Now add all the shrimp - and toss in those strips we removed from the lemons too.  Mix them all together, getting that flavorful butter all over the shrimp.

Pour every bit of that shrimp/butter mix into the baking dish, right on top of the sliced lemons.  Arrange the shrimp so they're in a single layer.  

Pop them in the oven for 15 minutes exactly.  The baking time may be more or less depending on the size shrimp you use.  They're done when they are shaped like a "C".  If you cook them too long, they'll close up tighter and resemble more of an "O".  There's nothing more sad than overcooked shrimp so keep an eye on them.  Enjoy!

Visit more Secret Recipe Club selections here.

Lemon Butter and Garlic Baked Shrimp

Makes 1 pound

Printable Recipe

Ingredients

  • 1 pound peeled and deveined shrimp (21-25 count)
  • 2 lemons, sliced (seeds removed)
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 packet good seasons garlic and herb salad dressing mix (.75oz)
  • 1 tablespoon dried parsley
  • 1 teaspoon ground black pepper

Directions

  1. Preheat oven to 350F.
  2. Place lemon slices in a single layer on the bottom of a 9x13-inch glass baking dish.
  3. In a large bowl, whisk together the melted butter, dressing mix, parsley, and pepper.
  4. Add the shrimp and lemon slices; toss well to coat.
  5. Pour the shrimp/butter mixture over the lemon slices and arrange so the shrimp are in a single layer.
  6. Bake uncovered for 15 minutes.  
  7. Remove from oven and serve over pasta or rice, or serve with a loaf of French bread to soak up all the yummy juices.

adapted from Little Bit of Everything

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$24.95

Perfect Roasted Salmon

Patricia Reitz

So I got the cutest request from one of my daughters the other day.  She asked me to put this "perfect salmon" on my blog so she'd always be able to make it.  I didn't have a recipe per se, but I was happy to write one so I could fulfill her request immediately.  

Because I like to have lots of leftovers for salads and snacking so I will typically roast a 3-pound fillet, but this simple technique works with any size - just adjust the amount of salt and pepper you use. 

Looking for something a little more special?  Check out my recipe for Captain Jack's Salmon Dry Rub.  Same cooking technique with a slightly dressed up flavor profile.  Either way, you can't lose.

Line a half sheet pan with nonstick foil and place the fillet on the foil, skin side down.

Drizzle the fillet with extra virgin olive oil.

Use a pastry brush to spread the oil all over the fillet. 

Sprinkle the kosher salt and pepper evenly over the fillet.

Pop it in the center of a preheated oven and roast for approximately 10 minutes per inch of thickness or until the salmon is cooked through and flakes easily.   Mmmmmm!

How to roast salmon perfectly - recipe and photos!

My fillet took exactly 7 minutes to cook.  How's that for a quick dinner?  Cook extra so you have lots of leftovers.  

Items used to make this recipe:


Perfect Roasted Salmon

makes 6-8 servings

Printed Recipe

Ingredients

  • 2-3 pound Salmon fillet

  • 1 teaspoon extra virgin olive oil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

Directions

  1. Preheat oven to 425F and line a half sheet pan with nonstick foil.

  2. Place salmon, skin side down, on foil.

  3. Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper as shown.

  4. Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approx 10 minutes per inch of thickness).

Lox, Eggs, and Onions

Patricia Reitz

Lox, Eggs, and Onions - ButterYum

Lox, Eggs, and Onions - ButterYum

You don't need to live in the big city to enjoy Lox, Eggs, and Onions.  This diner classic is super simple to make and bumps up ordinary scrambled eggs to something simply spectacular.  Here's how to make it.

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Start by melting some butter in a large skillet.

Add a sliced onion and sprinkle with a little kosher salt and freshly cracked black pepper.

Stir frequently over medium-low heat until the onions reach the level of caramelization you like.  I wish you were here so you could smell the deliciousness.

I actually like my onions caramelized a little more than this, but I can't stand it, the smell is so good.  I'm too impatient to wait any longer so I'll move to the next step.

Lower the heat and add the beaten egg.  

Immediately start stirring and continue stirring until the eggs are almost done.

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We're getting close!  Another 30 seconds and the eggs will be ready for the smoked salmon.

Yep, time for the salmon.  Stir everything together for about 30 seconds and it'll be time to dig in.

Open Faced Lox, Eggs, and Onions Recipe WITH PHOTOS

Sprinkle with chopped chives and serve straight up or on toast.  Then sit back and dream about the next time you can enjoy this awesome yumminess.  You're welcome. 

Lox, Eggs, and Onions

Printable Recipe

Makes 4 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, thinly sliced
  • kosher salt and freshly ground black pepper
  • 8 large eggs, beaten
  • 4 ounces smoked salmon, chopped
  • chopped chives for garnish

Directions

  1. In a large skillet over medium-low heat, melt butter and add onions, salt, and pepper.
  2. Stirring fre butter, stirring frequently, until the onions reach the level of caramelization you like (mine took about 15 minutes).
  3. Lower heat to low and add beaten eggs, stir constantly until the eggs are almost done to your liking.
  4. Add smoked salmon and stir to combine.
  5. Remove from heat and sprinkle with chopped chives.  Serve immediately.
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$148.95
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Salmon Something Somethings

Patricia Reitz

Salmon Something Somethings - ButterYum

Salmon Something Somethings - ButterYum

When you're a food blogger, you tend to have friends who are also food bloggers.... and when food bloggers talk, the conversation can start off being about anything, but inevitably, you always find a way to bring it back to food.  That's what happened the other day when I was talking to my dear friend Kim from The Finer Cookie (a fabulous blog, by the way).  I had a function to attend and I needed to come up with a quick appetizer so I asked her to share some ideas.  She spurted off a number of suggestions without hesitation, but my favorite was this one,

"cucumber slices with sour cream something, chive, and something something"  

Ha!  So here's what I came up with - pumpernickel rounds topped with garlic and herb cheese, a slice of cucumber, a slice of smoked salmon, a dollop of sour cream, and I finished it all off with a generous sprinkling of shallot salt, finely ground black pepper, and fresh chopped chives.   

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I started by cutting scalloped rounds of pumpernickel bread.  Rye would work have worked too, but I really like the color contrast the pumpernickel provides.  Toast them if you like, but I didn't have time.

I used the 3rd smallest cutter from this dual sided set of cutters.  Basically, you want the bread round to be a little larger than the slices of cucumber you're going to use.

Side note - pumpernickel has always been my favorite - hard to find good pumpernickel these days.  Anyway, my grumpy kid tells me he doesn't like it at all, but guess who keeps using it to make sandwiches?  Ha!

To cut thin, perfectly even slices of cucumber, I used this nifty gadget.

Perfetto!

Alrighty then, top each pumpernickel round with a generous dab of extremely flavorful spreadable garlic and herb cheese.  

I used this garlic and herb cheese by Alouette, but garlic and herb Boursin would be delicious too. 

Top each dollop of cheese with a thin slice of cucumber and press it down to glue it in place. Then add really good quality smoked salmon and a tiny dollop of sour cream.  Starting to look pretty good, huh?  You could eat them just like this, but I have a few flavor bombs up my sleeve.  

The first is shallot salt.  I could sprinkle this stuff on EVERYTHING.  It tastes like a combination of smoky onions and garlic.  So, so good.  

Okay, so sprinkle a healthy dash of shallot salt all over.

An easy and delicious Smoked Salmon Appetizer Recipe w/PHOTOS

And follow with plenty of finely cracked black pepper and chopped fresh chives.   That's all there is to it.  Now take my advice and don't turn your back on these because they disappear fast.  Enjoy!

Salmon Something Somethings

makes 20 appetizers

Printable Recipe

Ingredients

  • 10 sliced pumpernickel bread
  • 2 ounces Alouette Garlic and Herb Spreadable Cheese (or Boursin)
  • 20 thin slices of English cucumber
  • 4 ounces thinly sliced, high quality smoked salmon
  • 1 ounce sour cream
  • shallot salt (garlic or onion salt would work)
  • finely ground black pepper
  • chopped fresh chives

Directions

  1. Cut twenty 2 1/4-inch rounds from the pumpernickel bread.  I used this awesome set of dual-sided cutters.
  2. Place 1/2 teaspoon of the garlic and herb cheese on each bread round.
  3. Add one slice of cucumber on top of cheese and press down slightly.
  4. Top cucumber with bite-size pieces of smoked salmon.
  5. Top salmon with 1/4 teaspoon sour cream.
  6. Sprinkle liberally with shallot salt, finely ground black pepper, and freshly chopped chives.  Serve immediately.

Note:  if you want to transport these, you can't cover them with plastic wrap because the plastic will smoosh the sour cream.  Here's the container that I used.  

$14.91
$29.98

Garlic Butter Shrimp

Patricia Reitz

ButterYum.GarlicButterShrimp

Here's a super delicious shrimp dish that you can have on the table in about 10 minutes.  The recipe takes advantage of dried herbs, but you can certainly use fresh if you have them.  Be sure to serve with plenty of crusty bread to sop up all the flavorful sauce.

Garlic Butter Shrimp

Printable Recipe

Ingredients

  • 2 tablespoons canola oil
  • 1/2 pound 34-40 count peeled, tail-on shrimp, thawed and patted dry
  • 1/4 teaspoon granulated garlic
  • 1/2 cup low sodium chicken stock
  • 1/2 teaspoon dried parsley flakes
  • 1-2 tablespoons butter 
  • salt and pepper to taste

Directions

  1. In a large skillet over medium heat, heat canola oil until it shimmers.
  2. Cook half the shrimp for 1-2 minutes per side (shrimp should be pink, but don't have to be cooked the whole way through yet).
  3. Remove first batch of shrimp from skillet and repeat with the remaining shrimp.
  4. Remove second batch of shrimp from pan and add granulated garlic; whisk quickly and constantly for 10-20 seconds until the garlic smells fragrant.
  5. Immediately add the chicken stock and parsley flakes; whisk to deglaze the pan and break up any clumps of granulated garlic.
  6. Whisk in butter and season with salt and pepper; remove from heat.
  7. Return shrimp to the pan for 30-60 seconds, turning to coat with the pan sauce.  Makes 2 servings.