Ingredients

The following ingredients have 4 Servings
  • 21 oz extra-large raw tiger shrimp (peeled and cleaned)
  • 4 large garlic cloves (minced)
  • 1/4 cup ghee
  • 1/2 cup light chicken stock
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground black pepper
  • 1/4 cup fresh parsley or cilantro (finely chopped)

Instruction

  • Melt the brown butter or ghee in a saute pan set over medium-low heat. Add the garlic, salt and pepper and cook for 2-3 minutes until the garlic is nice and fragrant.
  • Add the chicken stock and lemon juice and bring to a simmer, then throw in the shrimp and give them a quick stir.
  • Cover and let the shrimp cook until they are completely pink and no longer translucent, about 3 to 5 minutes.
  • Sprinkle with fresh parsley and serve.*