Dinner: Twice-Cooked Garlic and Butter Shrimp Recipe | MyRecipes

For the sauté step, get the oil hot but not so hot that it smokes: There's only a teaspoon, and it'll heat quickly. If you want a pungent flavor hit, sprinkle on some coarsely ground black pepper at the end.

This recipe includes superfoods such as:

Lemon

Health benefits of Twice-Cooked Garlic and Butter Shrimp Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Cooking spray
36 large shrimp, peeled and deveined (about 1 1/2 pounds unpeeled)
1 teaspoon toasted walnut oil or olive oil
4 garlic cloves, thinly sliced
1 1/2 teaspoons butter
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt (optional)

Instructions

Coat a large skillet with cooking spray. Arrange shrimp in a single layer in unheated pan. Turn heat to low; cook shrimp 8 minutes, without turning. Increase heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange. Turn shrimp over; cook 2 minutes or until shrimp turn orange on bottom edges. Place shrimp in a large bowl.
Heat pan over medium-high heat. Add oil to pan; swirl to coat. Add shrimp to pan; sauté 45 seconds. Turn off heat. Add garlic; toss to coat. Allow garlic to soften but not brown. Add butter, lemon juice, and parsley; toss to melt butter and coat. Add salt, if desired.

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