Ingredients
1lb Wild Alaskan Side Stripe Shrimp
2-3 tablespoons butter
1-2 teaspoons Harissa paste (can substitute chili oil or chili flakes)
4-5 small cloves of garlic chopped
1 Meyer lemon
Fresh parsley to decorate
Salt & pepper to taste
Preparation
Place a sauté pan over medium-low heat and add butter and garlic. Simmer for 4-5 minutes. Meanwhile, make sure shrimp are thawed (10-20 min in water), dry with paper towels, and set aside.
*Side note: Side stripe shrimp are famous for their delicious, salty, edible roe. Leaving the shell on is a fun way to eat and enjoy the roe before peeling.
Next, add 1 teaspoon of Harissa paste or chili oil and a pinch of salt and pepper to the butter/garlic sauce. Simmer and taste. Add more to create a spicer dish. Once the garlic has softened and you like the taste, increase the heat to medium-high.
Add the shrimp to the pan and cook approx. 3 min per side. They do not require much cooking and can become mushy if cooked too long.
Remove from heat.
Squeeze half a lemon over the dish, decorate with parsley and lemon slices. Peel and enjoy your side stripe shrimp!