Brown Butter Shrimp Recipe 445

BROWN BUTTER GARLIC SHRIMP RECIPE

Steps:

• Melt butter to a large skillet over medium heat. As the butter melts, it will begin to foam as it transitions from a bright, lemon-yellow color to golden and then finally to a nutty-brown color. As the butter just begins to turn nutty-brown from golden, reduce your heat to medium-low and carefully toss in your garlic and onion. Cook until the onion just begins to become tender and then add in your shrimp. Stirring frequently, cook until the shrimp turn pink and lose their translucence.
• Stir in salt, black pepper, red pepper flakes and fresh parsley. Toss shrimp to make sure all are well-coated. Remove from heat and serve.

BROWNED BUTTER GARLIC PRAWNS WITH CAULIFLOWER PUREE

Steps:

• Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
• Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.

BROWN-BUTTER SHRIMP RECIPE - (4.4/5)

Steps:

• In a bowl, season shrimp with salt and pepper; set aside. In a large sauté pan add butter and heat over medium-low heat. Warm until color begins to brown, about 3-4 minutes. It will start to smell nutty and begin foam. Turn heat up to medium-high. Add shrimp and cook until pink, 2 minutes per side. Scrape the browned bits off of the bottom of the pan with a wooden spoon. Stir in garlic and baby spinach, and toss until spinach begins to wilt. Add the pasta, lemon juice and lemon zest and toss with tongs until everything is evenly combined. Check for seasonings and add more salt and pepper, if needed. Serve immediately.