Succulent shrimp with butter and green peppercorns and a bit of spicy heat!
Whether you make this recipe on the grill or in a pan, it will come out fantastic.
SERVES 4
12 to 16 shrimp
1 stick butter
2 garlic cloves, finely chopped
1 tablespoon green peppercorns, finely chopped
1 teaspoon cumin seeds, chopped
2 green chilies, finely chopped
½ teaspoon salt
lemon, for serving
1 stick butter
2 garlic cloves, finely chopped
1 tablespoon green peppercorns, finely chopped
1 teaspoon cumin seeds, chopped
2 green chilies, finely chopped
½ teaspoon salt
lemon, for serving
- Clean the shrimp, but leave on the peel.
- In a bowl, stir together garlic, pepper, cumin, chili, and salt.
- Heat the pan and melt the butter. Add the spices, stir well. Add shrimp, and cook until pink.
- Serve with squeeze of lemon and a glass of chilled white wine.
TIP:
Photography by
Gieves Anderson
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