Spicy lemon butter garlic shrimp with corn
Spicy lemon butter garlic shrimp with corn

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spicy lemon butter garlic shrimp with corn. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spicy lemon butter garlic shrimp with corn is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Spicy lemon butter garlic shrimp with corn is something that I’ve loved my entire life. They are fine and they look fantastic.

The Top Women's Apparel to Your Door. Free UK Delivery on Eligible Orders Today! Melt the unsalted butter in a large skillet over medium high heat. Add shrimp,salt and pepper to taste.

To get started with this recipe, we have to first prepare a few ingredients. You can cook spicy lemon butter garlic shrimp with corn using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spicy lemon butter garlic shrimp with corn:
  1. Make ready 1 stick unsalted butter
  2. Get 1 kilo Shrimp (washed)
  3. Take Salt,pepper ground to taste
  4. Get 5 gloves garlic minced
  5. Take 1/4 cup chicken stock
  6. Make ready Juice of 1 lemon
  7. Get 2 tbsp parsley
  8. Take 1 tbsp chili flakes
  9. Prepare 1 sweet corn(boiled)

Add the shrimp, cajun seasoning and a large pinch of pepper. In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding. Place shrimp on the pan and cover with garlic and lemon juice.

Instructions to make Spicy lemon butter garlic shrimp with corn:
  1. Melt the unsalted butter in a large skillet over medium high heat. Add shrimp,salt and pepper to taste. Cook, stirring occasionally, until pink in color, about 2 to 3 minutes. Set aside.
  2. Add garlic and cook stirring frequently until golden bown.add the chilli flakes. Stir in the chicken stock and lemon juice. Bring to boil. Reduce the heat and simmer until reduce by half. Add 6 tablespoon butter until melted and smooth.
  3. Stir in the shrimp and boiled corn and gently toss to combine.
  4. Serve immediately, garnish with chop parsley leaves.

Many shrimp boils call for adding. Place shrimp on the pan and cover with garlic and lemon juice. Try and spread the shrimp evenly on the roasting pan without to much overlapping. Add the corn and generously sprinkle seasonings to cover the shrimp and corn. Make a side of brown rice (or this Lemon Rice !) and spoon the shrimp, along with plenty of the yummy lemon garlic butter sauce, over the top.

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