Coast Cooking

Shrimp sautéed in garlic butter is perfect summer fare

Boiled or sautéed shrimp, served cold, are great for a summer treat.
Boiled or sautéed shrimp, served cold, are great for a summer treat. Special to the Sun Herald

Big, plump, beautiful Gulf shrimp are perfect summertime fare.

Shrimp seasoned and boiled, just like the crawfish I blogged about Wednesday, are good, but sautéed in garlic butter are even better.

Here’s how I do it: use large, shell-on shrimp. Let them soak in cold, slightly salted water for a bit first.

Heat a mixture of oil and butter, but don’t let the butter burn, then toss in the shrimp, a few at a time, and just for a minute per side.

When they are all done remove and set aside. Add more butter to the pan, a few cloves of diced garlic and cook, but again, don’t burn the garlic.

Toss the shrimp in the butter and serve warm. Wow!

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