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The Bayou Gardener Family

Butter Garlic Shrimp

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Butter Garlic Shrimp

Quick and easy to make



2 TBSP extra virgin olive oil

1 LB jumbo shrimp (peeled deveined and tails removed)

sea salt and fresh ground black pepper

3 TBSP Butter

6 Cloves of  Fresh garlic minced

3 cups of quartered grape tomatoes

6 cups of fresh spinach chopped (or  baby spinach whole)

1/2 - 3/4 cup heavy cream

1/3 cup grated Romano cheese

5 basil leaves thinly sliced


Over Med High heat olive oil to a shimmer

Toss the shrimp in the sea salt and black pepper and sear until golden (about 2 mins) Then flip, cook until opaque and remove from skillet.

Reduce heat to Med and add butter.stir until melted and add the garlic. Cook about 1-2 mins or until fragrant.

Add the tomatoes and season with a little salt and pepper to taste.

When tomatoes skins begin to soften add the spinach  and cook until wilted

Stir in heavy cream, Romano cheese and basil bring to a simmer 

Reduce heat to  low continue to simmer until sauce is slightly reduced. (About 3-4  mins) 

Return Shrimp to skillet and cook until the shrimp is heated.


OPTION: This is excellent alone or  served over pasta and with a nice slice of crusty bread



Edited by Maggie13
  • Like 6

21' X 48' High Tunnel

Knox, NY

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That looks really good. I just bought a couple of pounds of shrimp. I think I know what dinner will be soon.

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Disclaimer: All photographs uploaded here were taken for my own use. You do not see any weeds. It is you imagination.

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Oh yes, that really does look good. I will try my hand at that soon. Thanks for the recipe.

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