High Tide Garlic Shrimp

Prep Time: 20-30 minutes         Yield: 4-5 Servings

Ingredients

• 2 lb. jumbo shrimp (21 to 25 count), peeled and deveined, tails on

• 2 Tbsp. olive oil, divided

• 1 1/2 tsp. Creole seasoning

• 1 tsp. paprika

• 2 Tbsp. unsalted butter, divided

• 2 Tbsp Canna Butter

• 5 cloves garlic, thinly sliced

• 1 tsp. lemon zest

• 1/2 tsp. freshly ground black pepper

• 1/2 c. white wine

• 3 Tbsp. fresh lemon juice, plus more to taste

• 1/4 c. chopped fresh parsley

• Kosher salt, to taste

• Toasted bread, to serve

Instructions

1. In a large bowl, toss the shrimp with 1 tablespoon of oil, Creole seasoning, and paprika.

2. In a large sauté pan over medium heat, heat the remaining 1 tablespoon of oil. Add half of the shrimp in a single layer and cook until pink and curled on both sides, about 3 minutes. Remove the shrimp to a plate and repeat with the remaining shrimp. Wipe out the pan.

3. Add 2 tablespoons of butter to the saute pan and melt over medium heat. Stir in the garlic, lemon zest, and pepper, cooking until fragrant, 1 minute. Pour in the wine and let simmer for 2 minutes. 

4. Stir in the lemon juice, shrimp, and remaining 2 tablespoons of Canna butter butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with parsley. Season with salt and more lemon juice. Serve the shrimp and some of the pan sauce with toasted bread.