Rosemary Shrimp w/ Hennessy Butter

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Getting really good at taking misè shots.

Most of my recipes are tested by a panel of judges who has a very discerning pallet…my best friends, that’s the panel of judges lol! I recently made this recipe for them and it was a hit. I’m sure this recipe will be a brunch hit for you and your friends this summer as well.

Here’s what we’ll need:

2-3 lbs or peeled de-veined jumbo shrimp

5 Tbsp of salted sweet cram butter

4 garlic cloves (or go crazy with as much as you want)

1/4 large lemon

1/4 cup of vegetable oil

salt & black pepper (to taste)

1/2 Tbsp of rosemary

1 Tbsp of garlic powder

1 shot (a very tall adult shot) of Hennessy

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In case your cast iron isn’t already seasoned this helps with sticking.

First pour the vegetable oil onto the clean shrimp that you’ve patted dry, this in my opinion helps the seasoning stick better to the shrimp.

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Add the salt, pepper, garlic powder, and rosemary

After adding the oil lets go ahead and add our seasonings. Be sure to give the shrimp a good toss and mix in the bowl to make sure every nook and cranny has those spices in it. The shrimp will then go into a very hot cast iron skillet w/ 2 Tbsp of the sweet cream butter. Once you place the shrimp in the pan LEAVE THEM ALONE for about 30 seconds. we want a great crust and color on the shrimp. After the 30 seconds on the first side, flip the shrimp over and cook for another 30 seconds.

It doesn’t take shrimp long to cook, they can become tough and rubbery if left in the pan too long,

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Once we remove the shrimp from the pan, add the 5 cloves of chopped garlic and the remaining butter. Toast the garlic until golden, we want all the garlic flavor in our butter!

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Don’t be that person, add a little extra to that shot.

Once the garlic is toasted, add the best part. Don’t mind this tiny bottle, it’s my cooking Hennessy not my weekend Hennessy LOL!

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Once we’ve de-glazed the pan with cognac, turn off the pan and add the lemon to the pan. We’re done…well sorta kinda done. If you’re extra like me you may want 2 more dipping butters for your pleasure.

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Pictured: Old Bay Butter, Hennessy Butter, Lemon Garlic Butter

I made an Old Bay lemon garlic butter and a regular-shemegular lemon garlic butter. It’s BRUNCH (this is a brunch stan blog if you didn’t know) why not?!

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This photo may contain inappropriate content.

I hope you enjoy this recipe as much as @BooksBySydney @ShopChrisChanel @SomeGirlNamedShana and I did. See you all next time.

As always sending lots of moxie your way,

-Roxy

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