FOR YOUR TABLE
Garlic Butter Shrimp
Recipe and photo courtesy of Camanchaca Inc. and IFC Seafood
- 80 mL (1⁄3 cup) unsalted butter, divided
- 340 g (3⁄4 lb) Kirkland Signature Wild Argentine Shrimp, thawed
- 3 garlic cloves, minced
- 60 mL (1⁄4 cup) chicken stock
- 5 mL (1 tsp) chipotle or hot sauce of your choice
- Juice of 1⁄2 a lemon
- Salt and pepper, to taste
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Place 30 mL (2 Tbsp) butter in a medium-size pan over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until opaque; set shrimp aside. Add garlic to pan and cook until fragrant, about 1 minute. Pour chicken stock, hot sauce and lemon juice into the pan. Cook, season with salt and pepper to taste and stir 1 to 2 minutes. Stir in the remaining butter until well blended. Stir shrimp into sauce; warm through. Makes 2 servings.