Shrimp with Lemongrass Butter Recipe

Inspired by GOLDEN SAIGON Restaurant

Time30m

Serves4

with Vegetables

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Ingredients

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For the Shrimp

1 pound Shrimp, peeled and deveined

2 stalks Lemongrass stalks, trimmed and minced

4 tablespoons Butter

3 cloves Garlic, minced

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For the Vegetables

1 cup Bell pepper, sliced

1 cup Zucchini, sliced

1 cup Carrot, julienned

2 tablespoons Aged soy sauce

2 tablespoons olive oil

1 tablespoon ReaLime juice

Method

Prepare the Shrimp

Melt the Butter

In a large skillet over medium heat, melt the butter.

Add Aromatics

Add minced lemongrass and garlic to the skillet. Sauté for 2-3 minutes until fragrant.

Cook the Shrimp

Add the shrimp to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque.

Sauté the Vegetables

Heat the Olive Oil

In a separate skillet, heat olive oil over medium-high heat.

Add Vegetables

Add the sliced bell pepper, zucchini, and julienned carrot to the skillet. Sauté for about 4-5 minutes until the vegetables are tender-crisp.

Season the Vegetables

Pour in the soy sauce and lime juice over the vegetables, stirring to combine. Cook for an additional 1-2 minutes.

Combine and Serve

Mix Together

Once both the shrimp and vegetables are cooked, gently combine them in the shrimp skillet.

Serve

Serve the shrimp with lemongrass butter over a bed of sautéed vegetables. Enjoy!

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