We cooked up some more of that lovely shrimp from Greene Prairie Shrimp tonight. Tonight we did a quick saute with butter & garlic, and since we served it with a tomato-avocado salad, I added some ground chipotle and smoked paprika. Yum!
- 1 3/4 lbs shrimp, peeled & deveined
- 3 tbs butter
- 2 cloves garlic
- 1/4 tsp ground chipotle
- 1/2 tsp smoked paprika
- salt, to taste
Heat butter in a large skillet over medium heat. When the foam subsides, add garlic, chipotle, and paprika and saute briefly until garlic starts to color. Add shrimp and cook until shrimp turns pink, about a minute.