Lemon Butter Shrimp

👨‍🍳 Method

1. 1
   Pat the shrimp dry with paper towels and season with salt and black pepper.

   Paper towels

   💡Dry the shrimp before frying and don't crowd the pan: wet or crowded shrimp stew in their own liquid and don't brown.
2. 2
   Heat the butter in a wide pan over high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Sear the shrimp 2 minutes per side, until pink, and transfer to a plate.

   Stove
4. 4
   Lower the heat to medium and melt the butter in the same pan.

   Stove
5. 5
   Add the garlic and chili pepper and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6. 6
   Pour the lemon juice into the pan and cook 1 minute, until the sauce reduces slightly.

   Stove
7. 7
   Return the shrimp to the pan and toss in the sauce 30 seconds, until coated.

   Stove
8. 8
   Remove from the heat and sprinkle the lemon zest and parsley over the top.
9. 9
   Serve immediately with white bread.