Shrimp with Brown Butter and Tons of Herbs
Melissa
Serve this with Polenta. Mmmmm.... Nicole
ingredients
- For Brown Butter
- 2 tbsp finely chopped parsley, fresh
- 1 tbsp finely chopped tarragon, fresh
- 1 tbsp finely chopped thyme, fresh
- 1 garlic clove, minced
- pinch red pepper flakes
- 8 tbsp unsalted butter (1 stick)
- For Shrimp
- 1 tbsp extra virgin olive oil
- 1 lbs large shrimp, peeled and deveined
- Juice on 1/2 lemon
- Sal and freshly ground pepper
- Lemon wedges for serving
- Bring 4 cups water to a boil in a medium saucepan. Whisk in 1 1/2 cups coarse polenta or medium corn grits and 1 tsp salt. Stir until mixture begins to thicken. Lower heat and gently continue to cook, uncovered, stirring occasionally, until polenta is this and smooth, 5-7 min.
- You can serve the shrimp over the polenta.
directions
- 1
Place herbs, garlic and pepper flakes in a 4-cup measuring cup or deep bowl.
- 2
In a small saucepan, melt the butter over medium heat. Let butter cook, swirling the pan occasionally, until the while milk solids fall to the bottom of the pan and the butter has turned amber brown, about 4 mon. Immediately pour the butter over the herbs. (be careful, hot butter may splatter).
- 3
In a large skillet heat the olive oil over medium and add the shrimp. Cook undisturbed until lightly browned on the first side, about 2 min. Turn and cook until cooked through, about 1-2 min. Add brown butter sauce and lemon juice and stir, scraping bottom of pan to release any browned bits. season with salt and pepper
notes
Note: you may not need to use all of the butter sauce. Likely just need to use ~1/4 cup.
Source: Nicole Rubenstein
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