Butter prawns: simple and impressive

Fish, including seafood and dairy products, may not seem to go well at first glance, but believe me, butter and cream can be friends with shrimp and fish perfectly! Shrimp in butter, this recipe is a great example, because we will heat the shrimp by simply filling them with hot butter, believe me, it will be very tasty and impressive!

Preparation is key

It only takes a little preparation, and shrimp in butter can be not only a very tasty appetizer, but also impressive – you just take it and prepare the dish in front of your guests.

For everything to succeed, it is very important to control temperatures, so we will make smaller or medium-sized uncooked but peeled shrimp.

If you use frozen, first defrost them completely, dry them with a paper towel and marinate them a little with a pinch of salt, slices of fresh hot pepper, a thinly sliced clove of garlic (sliced, but not pressed; mashed, pressed garlic will always give much more flavor), a little lemon zest is fine, but not necessary, you can also add finely chopped parsley, but also, is not necessary.

Leave the shrimp for half an hour before cooking at room temperature.

The vessel in which you will cook and serve must also be there room temperature. Clay flat bowls are perfect, it is important that the shrimp can be placed nicely in a single layer.

Next, heat the butter: melt the butter in a small saucepan over low heat and heat it until it begins to caramelize. The butter should become clear, the butter fat and protein should separate, wait for the protein to turn golden, just don’t overheat it, you don’t need it to brown! Such butter can be prepared a little in advance and left until the time when you need to cook the shrimp.

We cook shrimp in butter

When you decide it’s time to serve the shrimp, heat the butter almost until it boils, take the jar with the uncooked shrimp to the table and pour the hot butter over it in front of the guests. The butter should cover the shrimp! Together you can watch how the shrimp change color from gray to pink. As soon as it’s ready, put it on plates, spread the white bread on the butter and enjoy!

Not only impressive but also very, very tasty 🙂

A few tips

Which shrimp to buy, frozen or from the ice display case?

I prefer frozen. Stores usually sell the same frozen shrimp, only thawed. Believe me, merchants know how to calculate very well, so it is very doubtful that they will \”win\” without paying for water. When buying frozen, you will always be sure that you have stock at home (there is always a bag in our fridge) and you will know that they are freshly thawed.

How to defrost shrimp?

If you plan ahead to cook the shrimp, take them out of the freezer and refrigerate overnight.

What if I just figured it out now?

No problem, take the desired amount of shrimp out of the freezer and dip it in a bowl of cold water, wait until it thaws. If needed even faster, place in a sieve and dissolve under running cold water.

Try the shrimp with garlic sauce, it’s a classic Spanish bar hot appetizer, and there are even a few bars in Madrid that make just this one dish and serve it with vermouth on tap.

And here are some more recipes, quick, easy and everyday shrimp tomatoes sauce and bright shrimp with chorizo and cherry tomatoes.