Best Jumbo Shrimp With Chive Butter Recipes

JUMBO SHRIMP WITH CHIVE BUTTER

Jumbo Shrimp With Chive Butter image

As Bon Appetit says, the sauce does double duty, part baste and later dipping. From the june 1990 issue of bon appetit. I changed it a little by adding jalapeno, but you can omit.

Provided by MarraMamba

Categories Very Low Carbs

Time 30m

Yield 1 Jumbo Shrimp With Chive Butter, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1 cup butter, melted
1 teaspoon fresh jalapeno, chopped
6 tablespoons chives, chopped and fresh
36 jumbo shrimp, uncooked, shelled and butterflied
whole chives, with
flour (as garnish) (optional)

Steps:

Preheat broiler.
Place mustard in a bowl, whisk in lemon juice, then melted butter. Add chopped chives and jalapeno. Season with pepper.
Arrange shrimp cut side up, on broiler pan. Brush with some butter mixture. Broil until cooked through 4 minutes.
Serve, garnishing with whole chives if using and pass remaining butter for dipping.

Nutrition Facts : Calories 2758.5, Fat 203.6, SaturatedFat 120, Cholesterol 2020.2, Sodium 3500.5, Carbohydrate 20.3, Fiber 2.8, Sugar 3.8, Protein 210

NITA'S SHRIMP WITH CHIVE & GARLIC BUTTER

Nita's Shrimp with Chive & Garlic Butter image

Here is a recipe for delicious Shrimp well prepared and seasoned. Versatile too. See options in Nita's Notes. Serve with steamed rice, salad or a green vegetable and Garlic French Bread. Enjoy! Nita Holleman, 2003

Provided by Nita Holleman

Categories Very Low Carbs

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup butter
1 lb large shrimp, peeled,tails left on,deveined,rinsed with cold water,drained
2 cloves fresh garlic, crushed,peeled,minced
1 teaspoon Dijon mustard (optional)
1 fresh lemon, juice of
2 tablespoons chipped fresh chives, divided
1/2 teaspoon table salt or 1/2 teaspoon kosher salt, to taste
paprika, for sprinkling

Steps:

Peel (leave tails on), devein and rinse shrimp with cold water.
Drain well.
Prepare garlic and set aside.
Chop chives.
Squeeze lemon.
Combine chives with mustard (optional), lemon juice.
Set aside.
Heat a large saucepan over low heat.
Add butter and melt.
Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink.
DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS!
Add minced garlic during last minute of cooking.
Remove from heat, add mustard (optional), lemon juice, chives, salt to taste.
Stir to combine.
Sprinkle lightly with paprika.
Divide and place in heated serving bowls.
Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
ENJOY!
*NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price!
If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
**NITA'S TIP: You can use fresh basil or parsley and make the same recipe.
Then you would have Basil Butter or Parsley Butter.

Nutrition Facts : Calories 455.4, Fat 27, SaturatedFat 15.3, Cholesterol 406.6, Sodium 1082.1, Carbohydrate 5.2, Fiber 0.2, Sugar 0.7, Protein 46.8

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