MONDAY RECIPE POST - LEMON GARLIC BUTTER SHRIMP AND TZATZIKI

I accidentally posted this today instead of 10 days from now.   As you lovely people have already seen it and commented, I didn’t want to take it back.  There will be the usual recipe on Monday also.  

We haven't had any shrimp for a while and put them on the last shopping list.  I went looking for a simple recipe and found it at Cafe Delites hosted by Karina.  I always advise looking at the original recipe which you can find here.  Her photos are wonderful, and also there are many other recipes you can enjoy. I look forward to trying those some time.

Lemon Garlic Butter Shrimp - serves 4

Karina suggested buying shrimp (or prawns) already deveined, shelled and cleaned, which makes this an even easier recipe. 

This is a very fast meal, ready to serve in 10 minutes. 

1/3 cup butter, divided

4 cloves garlic, minced (or 1 tablespoon)

1-3/4 pounds (800g) shrimp (or prawns), peeled and deveined with tails still on

Kosher salt and freshly ground black pepper, to taste

Juice of half a lemon (about 2 tablespoons - add more if you like)

2 tablespoons water

Fresh chopped parsley for garnish

Melt 2 tablespoons of butter in a large skillet over medium-high heat.  Add the garlic and cook until fragrant (about 1 minute).

Fry the shrimp and add salt and pepper to taste.  

Cook 2 minutes on one side, while stirring occasionally.  Flip and cook 2 minutes on the other side until just beginning to turn pink.

Add in the remaining butter, lemon juice and water.  Cook, while stirring, until the butter melts and the shrimp have cooked through (try not to overcook them).  

Take off the heat.  Taste and add more lemon juice, salt or pepper if needed.

Garnish with fresh chopped parsley, and serve over rice or pasta.

This is one of our favorite shrimp dishes.  Very fast and simple.  We served it with Jasmine Rice, Tzatziki with extra slices of cucumber and sweet red pepper for dipping, and we added extra parsley and grape tomatoes for garnish.

We coordinated these extra dishes to serve up at the same time.  

We did not do the overnight thing with the cucumber.  I found the recipe not too long before the shrimp one.  We just blotted the cucumber thoroughly and mixed it all up to serve not too long after.  Next time we will prepare the night before.  That would make this meal even easier.

Here is the recipe used for the Tzatziki.  I found it here at The Wanderlust Kitchen hosted by Linda.  Delicious!   Her recipes are also excellent and I will be going back.

1/2 of a large cucumber, unpeeled (I used a hot house cucumber, the kind without seeds)

1-1/2 cups plain full-fat Greek yogurt

2 cloves garlic, finely minced

1 tablespoon white vinegar

1/2 teaspoon salt

1 tablespoon minced fresh dill

Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.

Combine the yogurt, garlic, oil, vinegar and salt in a large bowl.  Cover and refrigerate overnight.

Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.  

Serve chilled with pita bread for dipping (which would have been great if we had had any pita bread, which we did not.  We just used extra sliced cucumber and sliced sweet red pepper).  

I would like to thank both Karina (shrimp dish) and Linda (Tzatziki) for giving us a delicious meal.  We enjoyed both very much.  

Thanks for looking, enjoy your day and...