Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
Directions
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 parsley leaves, if desired.
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 parsley leaves, if desired.
