Black Pepper Garlic Butter Shrimp

Shrimp cooked fast in a black pepper and garlic butter sauce with a tiny amount of Ceylon cinnamon to add warmth. This is a 12-minute dinner that tastes considerably more considered than it is. Serve over rice or with crusty bread to catch the sauce.

Ingredients

• 300g raw shrimp, peeled and deveined
• 3 garlic cloves, minced
• 50g butter
• 1 tbsp olive oil
• 1 tsp freshly ground Sri Lankan black pepper
• ¼ tsp Ceylon cinnamon powder
• Juice of ½ lemon
• Salt to taste
• Fresh parsley, chopped

Method

Step 1. Pat the shrimp dry. Season lightly with salt.

Step 2. Heat olive oil in a wide pan over high heat until shimmering. Add the shrimp in a single layer. Cook for 90 seconds without moving, until pink and starting to caramelise on one side.

Step 3. Flip the shrimp. Add the butter, garlic, black pepper, and Ceylon cinnamon. Cook for another 60 to 90 seconds, spooning the foaming butter over the shrimp as it melts.

Step 4. Squeeze over the lemon juice and remove from heat immediately.

Step 5. Scatter with parsley and serve at once over rice or with bread.

Used in This Recipe

Ceylera Signature Select Black Peppercorns

Bold Sri Lankan black pepper freshly ground into the butter sauce. The difference from pre-ground is obvious.

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