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3.5K views · 18K reactions | Have you tried the COWBOY BUTTER SHRIMP by @shredhappens? This is a 20-ish minute meal that will make you go wow. It is unbelievably easy and it is SO good. And while it pairs really well with shrimp, the sauce is great with steak, chicken, or any kind of white fish. The recipe below makes multiple servings, . Here is how to make it: . 1.First, grab 1lb wild, peeled, & deveined shrimp. Carefully butterfly down the middle. Add to a bowl. Season with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika & 1/2 tsp garlic powder. Mix well. . 2.Get a pan on medium-high heat. Drizzle 1 tbsp avocado or olive oil, then cook shrimp for about 90 seconds on the first side & about 60-90 seconds on the other. You don’t want to overcook shrimp - it becomes rubbery! . 3.For the sauce, grab a sauce pan & bring to medium heat. Drizzle with 1 tsp avocado or olive oil, add in 4-5 finely minced garlic cloves, a small pinch salt, pepper, 1/4 tsp chili flakes (I used Aleppo pepper), 1/2 tsp oregano, & 1/2 tsp paprika. Mix well. . 4.Turn to low heat, add in 2TBSP butter with 1TBSP dijon mustard and mix until butter melts (be patient, its worth it!). Continuously and gently stir. . 5.Add in 2 more TBSP butter and melt, and another 2 more TBSP of butter after that and melt on low heat. Continuously stir. . 6.Finally, add 1/3 cup of super finely chopped parsley, the zest and juice of 1 large lemon, and stir. Give it a taste, and adjust as needed. . 7.Plate up the shrimp, top it with however much or little of the sauce as you’d like depending on your goals, & top with fresh parsley. . You can have the shrimp as is, with rice, quinoa, or if you’re lowcarb, my lowcarb @kaizenfoodco rice! It can also be used as a filling for quesedillas, burritos, or whatever way you like your shrimp. . ENJOY! . . . . . #lowcarb #lowcarbrecipes #oceandelighttt #ketorecipes #ketomeals #goodmoodfood #healthyfoodshare #healthyrecipes #whatsonmyplate #mediterraneanfood | Ocean Delight

3.5K views · 18K reactions | Have you tried the COWBOY BUTTER SHRIMP by @shredhappens? This is a 20-ish minute meal that will make you go wow. It is unbelievably easy and it is SO good. And while it pairs really well with shrimp, the sauce is great with steak, chicken, or any kind of white fish. The recipe below makes multiple servings, . Here is how to make it: . 1.First, grab 1lb wild, peeled, & deveined shrimp. Carefully butterfly down the middle. Add to a bowl. Season with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika & 1/2 tsp garlic powder. Mix well. . 2.Get a pan on medium-high heat. Drizzle 1 tbsp avocado or olive oil, then cook shrimp for about 90 seconds on the first side & about 60-90 seconds on the other. You don’t want to overcook shrimp - it becomes rubbery! . 3.For the sauce, grab a sauce pan & bring to medium heat. Drizzle with 1 tsp avocado or olive oil, add in 4-5 finely minced garlic cloves, a small pinch salt, pepper, 1/4 tsp chili flakes (I used Aleppo pepper), 1/2 tsp oregano, & 1/2 tsp paprika. Mix well. . 4.Turn to low heat, add in 2TBSP butter with 1TBSP dijon mustard and mix until butter melts (be patient, its worth it!). Continuously and gently stir. . 5.Add in 2 more TBSP butter and melt, and another 2 more TBSP of butter after that and melt on low heat. Continuously stir. . 6.Finally, add 1/3 cup of super finely chopped parsley, the zest and juice of 1 large lemon, and stir. Give it a taste, and adjust as needed. . 7.Plate up the shrimp, top it with however much or little of the sauce as you’d like depending on your goals, & top with fresh parsley. . You can have the shrimp as is, with rice, quinoa, or if you’re lowcarb, my lowcarb @kaizenfoodco rice! It can also be used as a filling for quesedillas, burritos, or whatever way you like your shrimp. . ENJOY! . . . . . #lowcarb #lowcarbrecipes #oceandelighttt #ketorecipes #ketomeals #goodmoodfood #healthyfoodshare #healthyrecipes #whatsonmyplate #mediterraneanfood | Ocean Delight

3.5K views · 18K reactions | Have you tried the COWBOY BUTTER SHRIMP by @shredhappens? This is a 20-ish minute meal that will make you go wow. It is unbelievably easy and it is SO good. And while it pairs really well with shrimp, the sauce is great with steak, chicken, or any kind of white fish. The recipe below makes multiple servings, . Here is how to make it: . 1.First, grab 1lb wild, peeled, & deveined shrimp. Carefully butterfly down the middle. Add to a bowl. Season with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika & 1/2 tsp garlic powder. Mix well. . 2.Get a pan on medium-high heat. Drizzle 1 tbsp avocado or olive oil, then cook shrimp for about 90 seconds on the first side & about 60-90 seconds on the other. You don’t want to overcook shrimp - it becomes rubbery! . 3.For the sauce, grab a sauce pan & bring to medium heat. Drizzle with 1 tsp avocado or olive oil, add in 4-5 finely minced garlic cloves, a small pinch salt, pepper, 1/4 tsp chili flakes (I used Aleppo pepper), 1/2 tsp oregano, & 1/2 tsp paprika. Mix well. . 4.Turn to low heat, add in 2TBSP butter with 1TBSP dijon mustard and mix until butter melts (be patient, its worth it!). Continuously and gently stir. . 5.Add in 2 more TBSP butter and melt, and another 2 more TBSP of butter after that and melt on low heat. Continuously stir. . 6.Finally, add 1/3 cup of super finely chopped parsley, the zest and juice of 1 large lemon, and stir. Give it a taste, and adjust as needed. . 7.Plate up the shrimp, top it with however much or little of the sauce as you’d like depending on your goals, & top with fresh parsley. . You can have the shrimp as is, with rice, quinoa, or if you’re lowcarb, my lowcarb @kaizenfoodco rice! It can also be used as a filling for quesedillas, burritos, or whatever way you like your shrimp. . ENJOY! . . . . . #lowcarb #lowcarbrecipes #oceandelighttt #ketorecipes #ketomeals #goodmoodfood #healthyfoodshare #healthyrecipes #whatsonmyplate #mediterraneanfood | Ocean Delight

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2.2M views · 20K reactions | I learned this in Maine! | I learned this in Maine! I share my butter shrimp scampi recipe. | By Justine Kameron | Alright, we started off with three sticks of butter in our skillet. Now, I'm going to come in with my shrimp that I thawed out one bag, two bags of shrimp right in there. I use salted butter but if you want to use unsalted, if you're watching your sodium, that's totally fine. We have our skillet on medium high heat. So, these are going to cook up super quick. Okay, Alright, now that our temperature got back up, we're going to start off with two bulbs of garlic right in there. Give that a good mix in with our shrimp. Ooh, it's going to be nice and flavorful. Look, that shrimp is already starting to turn pink. This is going to happen so quick so you gotta make sure to get all of those flavors in there. Mmm, smells amazing. Now, we're going to come in with our chopped parsley. You can use your fresh stuff but I like these because it's already chopped for me. Look at that beautiful color it adds. This is looking good. Okay. Give it a nice mix in with that garlic. You could use minced garlic if you like but I love roasting up the garlic and just eating it whole personally and also you still get that delicious flavor onto our shrimp. Now I'm going to come in with my lemon and I'm actually going to go ahead and use my tongs to go ahead and squeeze the lemon juice right into our skillet. Such an easy way to squeeze your lemon if you don't have a lemon squeezer. Go ahead and do it to both halves. Oops. Just be careful. You don't want to get it on your counter. Delicious. This is coming together beautifully. Go ahead and give that another mix. We like to continuously mix it so that our shrimp can cook evenly. We still have it on a medium heat. Delicious. Alright, before these finish cooking off, we're going to grab our white wine, whatever white wine you want and we are going to put one fourth a cup in there to really help bring out the flavors of everything. Delicious. Now, we gotta go ahead and grab some seasonings in here. We're going to do some pepper. You can season this however you like. Ooh, that wine is smelling strong. We're going to do a little bit of salt of course. You can skip the salt because we did use salted butter but I like it and then, last but not least, we're going to do some crushed red pepper and if you don't like spice, you can skip this but I like the heat. And this is still a medium. These are cooking up super quick. I think in total these shrimps are on the skillet for less than 20 minutes. Look at how they're coming together. That pink color is just so beautiful. Make sure to stir it so that's all of them cook evenly. Alright you guys. Our shrimp scampi is ready. It is time to serve it up. Oh you could put it on some pasta or some rice. But I'm just going to eat it as is. Smells incredible. That wine cooked down. That looks amazing.

1.2M views · 3.2K reactions | Herb-butter Steak | 𝐇𝐞𝐫𝐛-𝐛𝐮𝐭𝐭𝐞𝐫 𝐒𝐭𝐞𝐚𝐤 1 pc, thick rib eye steak Salt and pepper Olive oil 4 tbsp butter 3 cloves garlic 1-2 sprigs rosemary Gravy: Steak drippings 1 cup... | By Hungry Mom CookingFacebook

This crock pot dinner was perfect for the whole family! | This crock pot dinner was perfect for the whole family! Danny shows us how to make a super easy crock pot dinner that your family will love! He uses... | By Danny N’s Kitchen | Alright so that was just three pounds of defrosted shrimp. And right inside my crock pot. Now I'm coming in with some chicken broth. I'm just going to use one can of chicken broth on top of these awesome already cooked peeled deveined shrimp. Oh this is going to be an amazing recipe. Now bear with me. These are some capers. I love using capers. Oh my hands are wet. There we go. Love using capers for this recipe. I highly recommend it. Now you can leave the here but you don't want to put too many cavers because they're going to add a nice great flavor. Today I have such an amazing recipe for you. And on top of all those luscious ingredients I'm grabbing some butter. I have cut them into these little slices. And I'm just going to place them down right here and I'm going to make this super fast view but you guys take your time. You want to make sure that you put a lot of butter in here because that is going to be the main source of your flavor. I'm going to use about a stick and a half of but oh my goodness these capers, the shrimp, the chicken broth is going to reduce down and it's going to turn into something absolutely phenomenal and I have a little special I have a little special treat for you right here at right after we cook it. Oh now look at how beautiful this is. Alright looks like we're just going to stick with one stick because look at how beautiful that looks. Now on top of that butter I'm coming in with some parsley. Can you see that? Chopped parsley. Love using chopped parsley for the recipe. Oh and look at how beautiful. It's nice and fresh. You can tell that it's fresh. Because they put it right there in the package as soon as they as soon as they picked it. Now look at how amazing this looks. Do you want to put a decent amount of parsley but that might have been too much parsley. But I think we'll be fine. Alright right before we close this bad boy up I'm taking some freshly sliced lemons. You know believe it or not my dogs actually really like lemons when I deseed it and I give them lemons. Uh Juggy just he he just squints. He doesn't really like it. But I'm going to put all of these lemons right on top of this butter and this is going to totally engulf all of those flavors and it's going to sip down into that shrimp and into everything that we need. Oh my goodness. Look at how beautiful this looks. And now I'm coming in right on top right before we close it. Garlic, minced garlic, and I'm going to put a decent amount. Oh this is a juicy one. We want the juicy ones. Right on top and all those flavors are just going to completely engulf. Alright so I'm over here in my lid and I'm just going to put this on and I'm going to put this on high for about 1 hour, two hours until the shrimp are nice and cooked. Alright, so we're 10 minutes out. I'm going to turn this on low and check this out. Oh, all that butter and that lovely lemon but here, I have a little technique I'm going to do. So, I have this is two tablespoons of water and now I'm grabbing two tablespoons of cornstarch. Let me know if you have done this before and the comments below. But I'm going to take one one tablespoon and then I'm going to do two tablespoons. Just like so. And I'm just going to get in here. Stir this. And turn it into almost like a little flurry. You want you kind of want like a nice sludge. Like sludge mixture. Look at that. Isn't that look awesome? Looks pretty cool. It's crazy how this works. Okay. So now I'm going to pour this right on top of that shrimp. And what this is going to do is this is going to thicken that sauce into more of like a lemon picata type of vibe. So we're just going to start mixing it. Oh and mix it. And then this is just going to start thickening a little bit. Oh if it doesn't thicken up feel free to just add more cornstarch. But the cornstarch needs to be fully cooked. So look at all this. So we're going to mix all this lovely up. Alright. Now we're going to put this back on here. I'm going to cook this for 10 more minutes on low. Alright so it's been on low for 10 minutes with that cornstarch in there and look at that. Oh my goodness. It is thickened exactly how we want it. So that we can bring in some fettuccine this is freshly cooked fettuccine going right in there. I use the DeCecco. So I definitely recommend that. And I'm just going to start mixing in all of that. Awesome lemon picata sauce right with this oh my gosh. You have to make sure that you get rid of all the juices out of your shrimp. Or else you're it's going to just taste like shrimp juice. So make sure you're properly thawing out and defrosting your shrimp. If you don't know how to do that, just ask the Facebook Meta AI. They know exactly what they're doing over there. Ask that. That's what I did. Alright and now I'm coming in and this is an amazing shrimp linguini pasta dish in the Crock Pot. Oh my goodness. Make sure you get a decent amount of shrimp in there. Oh look at how beautiful that is. Alright let's give this a try. I'm going to get that shrimp. Best part about this is that the shrimp's already cooked. Oh shoot. Can't get it. I hope you enjoy it. Make sure you blow on it. It's going to be very hot. Enjoy. Wow. That's actually really good. Nice and lemony. Um You're going to like this one.

692K views · 6.4K reactions | Classic Appetizer Hack is Perfect for a Party | Classic Appetizer Hack is Perfect for a Party Andy & Becky make a Classic Appetizer into a One Pan version, perfect for your Game Day Parties. All the... | By Andy and Becky | Okay, this is cooked shrimp with the tails on. We're just defrosting it under cold water. Okay, all that water is drained off right into your pan. Put those little shrimps on there. It's okay if there's a little bit of water in there. Kinda even it out a little bit. Excellent. Take some lime juice and you're just going to cover them very nicely just like that. That's great. I missed that one over there. I'm going to shake these down a little bit. There we go. Okay. So, we had the lime. Now, we're going to go in with the lemon juice. I love lemon juice so much. This is perfect. Such an easy, easy appetizer. Just wait to see how easy it is. Next up, we're going to have some celery salt. This is vital to this. This is, yeah. If you don't have celery salt, it's not going to taste right. So, just going to be too much acid. Here we go. Shake it all over. Oh, it smells so good. You know how much I love that celery salt? Mmm, love it. It. Okay. So good. This one needs a little more. Any other spots or am I good? I think we're good. Alright. Now some fresh cracked pepper of course. Oh yeah. Gotta get some. We want lots of flavor on this. This is so good. So yeah you can make this ahead of time and bring it with you over a game day whatever you want. Going in with some coastal cocktail sauce now. I love this stuff. Yeah coastal means that there's some clam juice in it and some hot sauce. So it has a little extra flavor for Little kick there. Yeah, which we love. How about that? I think that that looks fabulous. Amazing. Yeah. I'm going to smooth it all out. I use almost all of it. You just kind of get it all on there. Yeah. You're going to use a little at the very end anyway so I'm glad you shared some. Just a touch. Oh yeah. You want to get those all saturated. Mix it all up. Hey, is this your recipe? I'm sorry. I'm just so excited about it. It's one of my favorite party recipes you do. You're hungry. Love cooking when you're hungry. It cracks me up because you just get so ahead of yourself. I mean I grew up on shrimp and cocktail sauce. Yeah. Cocktail shrimp and me are. Sizzler. Who wants a sizzler? Sizzler. Oh my gosh. So funny. Okay. Now we do like a little bit of heat but not too much. Just a little splash here and there of Tabasco goes a long way. Just very lightly. Cuz you don't want to burn anybody's mouth. But that's a great amount. Now here's the next key. Chop celery. Oh it's so green. Yeah. It's beautiful. It's nice and fresh. We're going to go ahead and use all of this celery. Just like so. Sorry I was making a shield again. I always make these shields and forget I'm blocking showing everybody what I'm doing. Ah it looks great. Excellent. Look at that. Now I'm going to go in with some onion. But I'm going to use this a little bit more sparingly. I'm just going to kind of work it in nice and purple color. Nice and vibrant. Gives it that nice little bite at the end. And now you can wrap this and let this sit. But this is it guys. Look how easy this recipe is. It's such a hit. It's so flavorful. Are you going to let it chill a little first or no? No I'm not going to I'm just going to go for it. You don't have to. It just gives it more like flavor if you do let it sit but I'm not going to. Um you don't have to by any means. I would always serve it with a spoon just because it is kind of messy. It's already saucy. Just like so. I'm going to take a couple. Basically what do you call this? So, it's an easy shrimp cocktail. It's a one-piece. Super easy. Wow. So, yeah. At this point, you could use your your hands. You don't need a fork by any means. I like to grab it by the tail just like that. Mm. So good. Delicious. I love the crunch of the celery. I think that's my favourite part. Shrimp cocktail coming up. I forgot how good this is. It's so good. You'll love it.

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