2 – 3 servings
8 – 10 minutes
Yield: 2 – 3 servings
Time: 10 minutes
1 1/2 pounds SSP shrimp, peeled and deveined
8 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
5 cloves garlic, chopped
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in shrimp and gently toss to combine. Serve immediately, garnished with rosemary leaves, if desired.