This 5-ingredient dinner idea is straightforward to make, filling, and full of rich flavors. The leeks add a mildly sweet and onion-like flavor. Although I rarely cook with herb butter, the garlic and herb butter from Kerrygold with chives, parsley, and a mixture of spices add a subtle creamy texture and compliments the shrimp in this recipe with a delightful twist.
I love serving this shrimp dish with a large green salad—a combination of spinach and dandelion greens seasoned with salt, pepper, apple cider vinegar, and topped with yellow bell pepper and chopped oranges (maybe even some green olives). The citric taste of the fruit adds a freshness to the green salad and balances out the creamy herb butter.
If preferred, feel free to add some slices of dark farmer's bread to dip into the buttery sauce.
Make this easy shrimp dish with herb butter for dinner. Pair it with your favorite salad, cooked brown rice or dark rye bread—delicious!
- 4 tablespoons herb butter, divided
- 2 cloves garlic, chopped
- 2 medium-sized leeks, chopped
- Salt and pepper
- 20 large peeled shrimp (about 1 pound)
- In a large skillet, melt two tablespoons of butter over medium heat. Add garlic, cook and stir for 10 seconds. Stir in leeks. Season to taste with salt and pepper. Cook and stir for 5 minutes, or until leeks are softened. Add the remaining herb butter, then stir until the butter has melted and the vegetables are glazed.
- Add the shrimp, then season lightly with salt and royally with pepper. Cook and stir until the shrimp are pink, opaque and cooked through and the flavors have come together (anywhere from 6 to 15 minutes).
- Note: Because the jumbo shrimp are mixed in with the vegetables it might take a little longer to get them to the desired consistency. I usually cook and stir the shrimp with the leeks for about 15 minutes. But I like my shrimp well done. Check and taste test after 6 or 10 minutes.