Recipes
RECIPE:
In a large pan, add the butter and oil until melted. Add in the garlic, season with salt and pepper, and cook until just tender, 3-5 minutes. Add the tomato paste and mix until incorporated, then the red pepper, cooking another 2-3 minutes. Finally toss in the shrimp, cooking another 5 minutes or until bright pink. Remove from heat and squeeze the lemon on top, then cover in fresh chopped herbs. Give the shrimp another sprinkle of salt to finish.
We like to serve this right from the pan by placing it in the middle of the table. Baguette on the side highly recommended to gather all the delicious liquids in the pan.
- 1/3 cup grassfed butter
- 2-4 tbsp Chefs Life Cooking Oil
- 10 garlic cloves, thinly sliced
- 1 tbsp tomato paste
- 2 tsp crushed red pepper
- 1 lb shell on fresh shrimp
- 1 bunch fresh herbs, chopped (basil, parsley, cilantro)
- 1 lemon
- Salt & pepper
In a large pan, add the butter and oil until melted. Add in the garlic, season with salt and pepper, and cook until just tender, 3-5 minutes. Add the tomato paste and mix until incorporated, then the red pepper, cooking another 2-3 minutes. Finally toss in the shrimp, cooking another 5 minutes or until bright pink. Remove from heat and squeeze the lemon on top, then cover in fresh chopped herbs. Give the shrimp another sprinkle of salt to finish.
We like to serve this right from the pan by placing it in the middle of the table. Baguette on the side highly recommended to gather all the delicious liquids in the pan.
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