How to prepare Garlic Butter Shrimp in USA

Description:

This classic Garlic Butter Shrimp recipe is a popular American dish, combining juicy shrimp with a rich garlic butter sauce. It’s quick to make and perfect for a weeknight dinner or a special occasion. Serve it with pasta, rice, or crusty bread to soak up the delicious garlic sauce.

Ingredients  Garlic Butter Shrimp

:
– 1 lb (450g) large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 5-6 garlic cloves, minced
– 1 tablespoon olive oil
– Juice of 1 lemon
– 2 tablespoons fresh parsley, chopped
– 1/2 teaspoon red pepper flakes (optional, for heat)
– Salt and black pepper, to taste
– 1/4 cup chicken broth or white wine (optional, for more sauce)
– Lemon wedges for serving

Instructions for Preparing US Garlic Dish

1. Prepare the Shrimp:

– If your shrimp aren’t pre-cleaned, peel and devein them. Pat them dry with a paper towel to remove excess moisture, so they cook quickly and evenly.
– Season the shrimp with a pinch of salt and pepper. Set aside.

2. Cook the Shrimp:

– In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
– Add the shrimp in a single layer. Cook for about 2 minutes per side, or until they turn pink and opaque. Be careful not to overcook them. Once done, remove the shrimp from the pan and set them aside.

3. Make the Garlic Butter Sauce:

– In the same skillet, reduce the heat to medium and add the butter.
– Once the butter has melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and slightly golden but not burned.
– Pour in the chicken broth or white wine (if using) and stir. Let it simmer for about 2-3 minutes to allow the flavors to blend and the sauce to thicken slightly.

4. Finish the Dish:
–

Add the cooked shrimp back into the skillet and toss them in the garlic butter sauce.
– Squeeze the juice of one lemon over the shrimp and sprinkle with freshly chopped parsley. Stir everything together, making sure the shrimp are well-coated with the sauce.
– Taste the sauce and adjust seasoning with salt, pepper, or more lemon juice as needed.

5. Serve the dish:

– Serve the Garlic Butter Shrimp hot with extra lemon wedges on the side. It pairs beautifully with pasta, rice, or crusty garlic bread to soak up the sauce.
– Garnish with extra parsley for a fresh, vibrant look.  Also Great taste for Briyani

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Tips from Best Supplier of Garlic for preparing Dish

– For more sauce: Add extra butter or increase the amount of chicken broth or wine for a saucier dish.
– Perfect shrimp texture: Avoid overcooking the shrimp as they can become rubbery. They should be pink and firm but still juicy.
– Add depth: You can add a splash of white wine or chicken broth to the garlic butter for a more complex flavor.

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Variations of Garlic dish:

– Garlic Butter Shrimp Pasta: Toss the shrimp and sauce with cooked spaghetti or fettuccine for a quick and flavorful pasta dish.
– Garlic Parmesan Shrimp: Sprinkle grated Parmesan cheese over the shrimp before serving for an extra layer of richness.
– Garlic Shrimp Tacos: Use the garlic shrimp to make tacos, adding toppings like avocado, salsa, and sour cream.

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Storage of Garlic:

– Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Enjoy the delicious, buttery goodness of this Garlic Butter Shrimp, a USA favorite that’s easy to make and bursting with flavor!

Garlic and Herb Roast Chicken for UK

Description Garlic and Herb Roast Chicken

This classic Garlic and Herb Roast Chicken is a beloved dish in the UK, perfect for Sunday roasts or family gatherings. The combination of garlic, fresh herbs, and a crispy, golden chicken makes it a comforting and flavorful meal. Serve it with roasted vegetables and gravy for a traditional British feast.

Ingredients for Garlic and Herb Roast Chicken

– 1 whole chicken (about 1.5-2kg)
– 8-10 garlic cloves, peeled and smashed
– 4 tablespoons butter, softened
– 2 tablespoons olive oil
– 1 lemon, halved with Chilly Powder
– 1 tablespoon fresh thyme, chopped
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh parsley, chopped
– Salt and black pepper, to taste
– 1 onion, quartered
– 1 carrot, cut into chunks
– 1 celery stick, cut into chunks
– 1 cup (240ml) chicken stock or water

Instructions Garlic and Herb Roast Chicken

1. Prepare the Chicken:

– Preheat your oven to 200°C (400°F).
– Remove any giblets from the chicken and pat the chicken dry with paper towels. Dry skin helps it crisp up during roasting.

2. Make the Garlic Herb Butter:

– In a small bowl, combine the softened butter, chopped thyme, rosemary, parsley, and smashed garlic cloves. Season the herb butter with salt and pepper.
– Gently loosen the skin of the chicken by running your fingers between the skin and the meat, being careful not to tear the skin.
– Rub the garlic herb butter under the skin, spreading it evenly over the chicken breasts and thighs. Rub any remaining butter over the outside of the chicken.

3. Season the Chicken:

– Drizzle the outside of the chicken with olive oil, and season generously with salt and pepper.
– Stuff the cavity of the chicken with the lemon halves, onion quarters, and a few extra sprigs of thyme or rosemary if you have them.

4. Prepare the Roasting Pan:

– In a large roasting tin or baking tray, scatter the chopped carrot, celery, and any remaining garlic. These vegetables will help flavor the chicken and can also be used to make a gravy later.
– Place the chicken on top of the vegetables in the roasting pan, breast-side up.
– Pour chicken stock or water into the pan to help keep the chicken moist and create a base for gravy.

5. Roast the Chicken:

– Roast the chicken in the preheated oven for 1 hour 20 minutes to 1 hour 40 minutes, depending on the size of the chicken. Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
– The chicken is done when the internal temperature reaches 75°C (165°F), or when the juices run clear when you cut between the leg and thigh.

6. Rest the Chicken:

– Once cooked, remove the chicken from the oven and cover it loosely with foil. Let it rest for about 15 minutes before carving. Resting allows the juices to redistribute, making the meat more tender.

7. Make the Gravy (Optional):

– While the chicken rests, you can make a simple gravy from the pan juices. Strain the vegetables from the pan and discard them. Pour the juices into a saucepan and bring to a simmer.
– If you want a thicker gravy, mix a tablespoon of flour with a little water to form a slurry, and whisk it into the simmering juices. Cook until thickened.

8. Serve:

– Carve the chicken and serve it with your favorite sides, such as roast potatoes, Yorkshire puddings, and steamed vegetables. Don’t forget to drizzle with the homemade gravy!

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Tips for Garlic :

– For extra crispy skin: You can increase the oven temperature to 220°C (430°F) for the last 10 minutes of roasting.
– Herb variations: If you don’t have fresh herbs, dried thyme and rosemary work well too.
– Leftovers: Use any leftover chicken for sandwiches, salads, or in a chicken soup.

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Serving Suggestions for Garlic:

– Traditional British sides: Serve this garlic roast chicken with roast potatoes, carrots, and peas, along with gravy and Yorkshire puddings for a full UK-style roast dinner experience.

This Garlic and Herb Roast Chicken is the perfect centerpiece for a classic British Sunday roast. The garlic-infused butter makes the chicken incredibly flavorful and juicy, while the fresh herbs add a fragrant touch. It’s a hearty, comforting dish that’s sure to please any crowd!