Quick to prepare and totally terrific.
¼ cup of Unsalted Grassland Butter
21 oz of extra large peeled and cleaned shrimp
4 minced garlic cloves
½ cup of light chicken stock
2 lemons juiced
½ teaspoon of salt
1 dash of ground black pepper
¼ cup of fresh finely chopped parsley
Melt butter in saute pan over medium-low heat.
Add garlic, salt, and pepper. Cook about 2-3 minutes until garlic becomes fragrant.
Add chicken stock and lemon juice and bring to simmer. Add shrimp and stir.
Cover and let the shrimp cook until they are completely pink, about 3-5 minutes.
Sprinkle with fresh parsley. Garnish with lemon slices.
If desired serve with pasta or rice.
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