Garlic Butter Shrimp

Posted on by Amanda Leave a comment

Name a better combination than garlic and butter. Would it be garlic butter shrimp? The smell of just these two items cooking together will get everyone’s head turning to the kitchen, asking what you’re making, even though it’s only two simple ingredients! These garlic butter shrimp are versatile as an appetizer or as part of your main dish with some rice, noodles, pasta or even on top of a salad. This recipe is so easy to make with simple ingredients and can only less than 20 minutes if using pre-peeled and deveined shrimp that have already thawed.

Ingredients

Shrimp – The “sizing” of the shrimp is based on how many of them are needed to make up a pound. I used 16-20 shrimp, which means that about 16-20 shrimps together make up 1 pound of shrimp. The smaller the numbers, the bigger the shrimp! The larger the shrimp, the longer the cook time, but it’s pretty marginal. pick whatever size you’d like. To make this recipe quick and easy, opt to buy peeled and deveined shrimp so that you don’t have to do that yourself.

Butter – I use unsalted so that you can better control the amount of salt that is going in the recipe.

Olive oil – Why do we need olive oil if we’re already using butter? At higher temperatures, butter can burn really quickly. The olive oil will help soften the garlic faster without having to worry about anything burning.

Garlic – Better to fend away those vampires.

olive oil first
until softened
shrimps & butter

Garlic Butter Shrimp

Print Recipe
Quick, easy, garlicky, and buttery!
Course Appetizer, Main Course
Keyword butter, garlic, shrimp

Ingredients

  • 1 tbsp olive oil
  • 1 pound shrimp peeled, deveined
  • 1 head garlic thinly sliced
  • 4 tbsp butter
  • salt
  • pepper
  • red pepper flakes garnish
  • dill garnish

Instructions

  • In a pan that can fit all your shrimp in one layer, heat at medium heat until pan is hot.
  • Add olive oil and sliced garlic. Cook until garlic softens.
  • Add shrimp in one layer (if you can) and butter.
  • Cook on each side 2-4 minutes until shrimp is completely opaque throughout.
  • Season with a pinch of salt and pepper. Garnish with red pepper flakes and dill as desired!

Eat these with 10-Minute Soy Ginger Noodles or with The Work From Home Salad

Lemongrass Ginger Mushrooms

Posted on by Amanda Leave a comment

Every time I go to a farmer’s market, I’m on the lookout for the mushrooms. There are so many new mushroom farms that have emerged that sell amazing varieties of mushrooms that I’ve never seen before in the grocery stores. They’re so beautiful and are always so hearty and satisfying after they’ve been cooked. I’ve been able to try new mushroom varieties like lion’s mane, queen oyster, cinnamon caps, blue oysters, lobster mushrooms, and more! A quick stir fry for these mushrooms in some lemongrass and ginger bring out their natural nutty flavor and keep them tender and textural.

Ingredients

Mushrooms – Use any variety you like! My mix ended up coming with lion’s mane, cinnamon caps, shiitake, and queen oysters.

Fish sauce – To make this completely vegan, use a vegan fish sauce or substitute with soy sauce.

Lemongrass – Mincing lemongrass by hand is an absolute pain, so use pre-minced if you can find it at your grocery store or pulverize it in a food processor. If you can’t, you can use whole lemongrass, but you’ll likely need to use 3-4 finger sizes worth of stalks that are very bruised to get the same flavor out of them

at the farmer’s market
the haul
ginger/lemongrass/garlic
add in mushrooms
toss in basil

Lemongrass & Ginger Mushrooms

Print Recipe

Ingredients

  • 1 quart mushrooms
  • 1 tbsp garlic sliced
  • 1 tbsp ginger minced
  • 1 tbsp lemongrass minced
  • 1/4 cup fish sauce
  • 1 tbsp brown sugar
  • 4 Thai bird eye chilis
  • 1/2 cup fresh Thai basil

Instructions

  • In a splash of oil, sauté garlic, ginger and lemongrass until fragrant on medium high heat.
  • Add mushrooms and allow to cook undisturbed for at least 5 minutes.
  • Stir mushrooms and then add fish sauce, brown sugar, and Thai chilis.
  • Sauté for an additional 5-10 minutes until mushrooms have softened and are covered in sauce.
  • Turn off heat, allow to cool for a few minutes and then toss in fresh basil.
  • Service with rice and some chili oil!