Firecracker Shrimp Boil with Smoky Garlic Butter

Allergens

Shellfish, Dairy (Milk and Butter)

Ingredients

• 1. 2 lbs fresh shrimp, peeled and deveined 2. 2 tbsp olive oil 3. 8 oz butter, divided 4. 5 cloves garlic, minced 5. 1 tsp smoked paprika 6. 1/2 tsp cayenne pepper 7. 1/2 tsp black pepper 8. 1/2 tsp salt 9. 1 tbsp fresh parsley, chopped 10. 1 lemon, juiced 11. 4 slices crusty bread, for serving

Instructions

1. Preheat a large grill pan or outdoor grill to medium high heat. In a small bowl, mix together paprika, cayenne pepper, black pepper, and salt. Set aside.
2. In a large skillet over medium heat, melt 6 oz of butter with minced garlic. Cook until fragrant and golden brown, about 3 minutes. Remove from heat and set aside.
3. Toss shrimp in the spice mixture, then add to the hot grill pan or outdoor grill. Cook for 2 3 minutes per side, or until pink and cooked through. Transfer to a plate.
4. Add remaining butter to the skillet with the garlic butter sauce, followed by lemon juice. Stir until well combined.
5. Drizzle the spicy garlic butter sauce over the cooked shrimp. Sprinkle with chopped parsley and serve immediately with crusty bread for dipping.

Chef’s Insight

The combination of spices and heat in this dish is inspired by the flavors of Southern Louisiana, while the addition of garlic butter adds a rich, decadent touch.

Notes

For a spicier dish, increase the amount of cayenne pepper or add red pepper flakes.