INGREDIENTS :
1 pound shrimp, peeled and deveined
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
4 tablespoons chopped red onion
¼ cup chicken stock or white wine
juice of ½ lemon
½ teaspoon salt
4 tablespoons chopped fresh parsley
1 pound shrimp, peeled and deveined
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
4 tablespoons chopped red onion
¼ cup chicken stock or white wine
juice of ½ lemon
½ teaspoon salt
4 tablespoons chopped fresh parsley
INSTRUCTIONS :
Rinse shrimp and set aside to drain. Melt butter in a large skillet with olive oil over medium heat. Saute garlic and red onion. Add in shrimp and cook for about 2-3 minutes until the shrimp turns pink. Remove the shrimp and pour in chicken stock and lemon juice. Increase heat to medium-high heat until the stock comes to a boil. Remove from heat and stir in shrimp, salt and fresh parsley. Lightly toss shrimp to make sure it is well coated.
Serve immediately.
Rinse shrimp and set aside to drain. Melt butter in a large skillet with olive oil over medium heat. Saute garlic and red onion. Add in shrimp and cook for about 2-3 minutes until the shrimp turns pink. Remove the shrimp and pour in chicken stock and lemon juice. Increase heat to medium-high heat until the stock comes to a boil. Remove from heat and stir in shrimp, salt and fresh parsley. Lightly toss shrimp to make sure it is well coated.
Serve immediately.