Best Parsley Garlic Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PARSLEY GARLIC BUTTER



Parsley Garlic Butter image

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Categories     Condiment/Spread     Food Processor     Garlic     Herb     No-Cook     Quick & Easy     Parsley     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Purée all ingredients in a food processor until smooth.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER



Grilled Mushrooms with Garlic and Parsley Butter image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound butter, room temperature
3 garlic cloves, minced
1/2 cup finely chopped parsley, plus 1 tablespoon
Salt and pepper
1 pound medium size mushrooms
Olive oil

Steps:

  • Preheat a grill. Preheat the oven to 350 degrees F.
  • Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
  • To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
  • To serve, place on large platter, and sprinkle with remaining parsley.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS



Steamed Clams With Garlic-Parsley Butter and Leeks image

These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.

Provided by David Tanis

Categories     dinner, weekday, seafood, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup unsalted butter (1 stick), softened
1 cup roughly chopped parsley, leaves and tender stems
1 or 2 small garlic cloves, grated or minced
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 cup chopped leeks (from 2 medium leeks), white and light green parts only
24 littleneck clams, scrubbed and rinsed (about 2 to 3 pounds)
1 1/2 cups dry white wine
1/2 teaspoon grated lime zest
2 tablespoons lime juice
Lime wedges, for garnish

Steps:

  • Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
  • Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
  • Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
  • In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

ESCARGOTS IN PARSLEY-GARLIC BUTTER SAUCE



Escargots in Parsley-Garlic Butter Sauce image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield Four first-course servings

Number Of Ingredients 7

1/2 cup unsalted butter, at room temperature
5 large cloves garlic, peeled and minced
1/2 cup Italian parsley
1/4 cup heavy cream
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 7-ounce cans shelled escargots, drained

Steps:

  • Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
  • Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 364 milligrams, Sugar 1 gram, TransFat 1 gram

ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER



Roasted Oysters with Garlic-Parsley Butter image

Provided by Marc Murphy

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 stick unsalted butter, softened
1/4 cup roughly chopped fresh parsley
2 tablespoons minced shallots
1 1/2 teaspoons grated lemon zest
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
24 oysters (in the shell)
1 baguette, cut into 1/2-inch-thick slices

Steps:

  • Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
  • Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER



Whole Roasted Cauliflower With Black-Garlic Crumble and Parsley-Anchovy Butter image

The chef Sean Brock came up with this first course after making Craig Claiborne's Bagna Cauda. Instead of bathing the garlic and anchovy in the oil, Mr. Brock has you bathe a whole head of cauliflower in it. You use a ring mold to hold up the cauliflower in a sauté pan, then brown it by spooning over bubbling oil and butter - a process that's fun and a little hairy - and finish it in the oven. In place of garlic, you use fermented black garlic (which is soft and woodsy in flavor) and milk powder to make a "crumble." You slice the cauliflower into large slabs, like cross-sections of a tree, and top them with an anchovy butter and the crumble.

Provided by Amanda Hesser

Categories     side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

8 tablespoons unsalted butter
1/4 cup nonfat powdered milk
10 black garlic cloves, peeled (see note)
Half the reserved brown butter (3-4 tablespoons)
4 tablespoons unsalted butter
2 anchovy fillets
Salt
Grated zest from 1/2 lemon
1 tablespoon lemon juice
1/3 cup chopped parsley
1 small head cauliflower
1/2 cup olive oil
4 tablespoons unsalted butter
Salt

Steps:

  • Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
  • Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
  • Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
  • To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.

Nutrition Facts : @context http, Calories 781, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 84 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 40 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 2 grams

PEPPER- GRILLED TUNA STEAK WITH PARSLEY- GARLIC BUTTER



Pepper- Grilled Tuna Steak With Parsley- Garlic Butter image

Big pepper flavor! I love freshly cracked black pepper so this is perfect for me. I have to back off the pepper a bit for my son's steak, though---just too much pepper for him. So adjust to suit your own taste. -adapted from License to Grill

Provided by GaylaJ

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons kosher salt
1 cup freshly cracked black pepper
4 (8 ounce) tuna steaks, at least 1 inch thick
2 tablespoons olive oil
1/2 cup unsalted butter, softened
1 teaspoon minced garlic
2 tablespoons fresh lemon juice (about 1/2 lemon)
1/4 cup roughly chopped fresh parsley

Steps:

  • Make the butter: Combine butter, garlic, lemon juice and parsley and mix well. Cover and refrigerate.
  • In another small bowl, combine the salt and pepper and mix well. Press the tuna steaks into the mixture and coat on all sides; drizzle tuna lightly with olive oil.
  • Grill over a medium-hot fire for 4-5 minutes per side for medium rare, depending on thickness.
  • Serve with a large spoonful on the butter on top of each steak.

GARLIC PARSLEY BUTTER



Garlic Parsley Butter image

Make and share this Garlic Parsley Butter recipe from Food.com.

Provided by Margie99

Categories     Very Low Carbs

Time 5m

Yield 16 serving(s)

Number Of Ingredients 3

1/2 cup butter, at room temperature
3 minced garlic cloves
1/4 cup minced fresh parsley

Steps:

  • Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.

GARLIC BUTTER SHRIMP WITH PARSLEY



Garlic Butter Shrimp with Parsley image

A simple shrimp saute with lots of parsley and garlic for flavor, finished with lemon juice and white wine. Lovely served over pasta or just with grilled crusty bread. Enjoy!

Provided by Natalie Titanov

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
1 bunch fresh parsley, chopped
3 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
⅓ cup dry white wine
½ lemon, juiced
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Add parsley and garlic and cook for 30 seconds. Add shrimp and cook until pink, 3 to 4 minutes. Drizzle with white wine and lemon juice. Season with salt and pepper. Saute briefly until flavors combine, 1 to 2 minutes.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 3.7 g, Cholesterol 195.5 mg, Fat 9.8 g, Fiber 1.2 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 308.6 mg, Sugar 0.4 g

GREEN PEAS WITH FRESH PARSLEY AND GARLIC BUTTER SAUCE



Green Peas With Fresh Parsley and Garlic Butter Sauce image

From Bon Appetit May 1998. Meant to be served alongside of rice or mashed potatoes to soak up the delicious sauce.

Provided by COOKGIRl

Categories     Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup unsalted butter
4 -5 garlic cloves, peeled and thinly sliced
1 lb frozen green pea, thawed
1/4 cup vegetable broth, unsalted (homemade is best)
1/3 cup fresh curly-leaf parsley, chopped
salt, to taste
black pepper, to taste

Steps:

  • Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 3 minutes.
  • Add the green peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.
  • Stir in the parsley. Season with salt and pepper to taste.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER



Grilled Rib-Eye Steaks with Parsley-Garlic Butter image

Provided by Melissa Clark

Categories     Garlic     Quick & Easy     Father's Day     Steak     Cognac/Armagnac     Summer     Grill/Barbecue     Parsley     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper
Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Steps:

  • Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

ESCARGOT WITH GARLIC-PARSLEY BUTTER



Escargot With Garlic-Parsley Butter image

Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.

Provided by Ludo Lefebvre

Categories     Bon Appétit     Hors D'Oeuvre     Butter     White Wine     Garlic     Parsley     New Year's Eve

Yield Serves 4

Number Of Ingredients 10

1 cup (2 sticks) European-style butter, room temperature
1 tablespoon dry white wine
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of ground nutmeg
12 garlic cloves, very finely chopped
1 large shallot, finely chopped
3/4 cup finely chopped parsley
24 large empty escargots shells
24 extra-large canned escargots, preferably from Burgundy

Steps:

  • Preheat oven to 450°F. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
  • Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10-15 minutes.
  • Do Ahead:
  • Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.

PEAS WITH PARSLEY AND GARLIC BUTTER



Peas with Parsley and Garlic Butter image

Categories     Garlic     Herb     Vegetable     Side     Sauté     Pea     Spring     Parsley     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

1/4 cup (1/2 stick) unsalted butter
5 large garlic cloves, thinly sliced
1 pound frozen peas, thawed
1/4 cup canned vegetable broth
1/3 cup chopped fresh parsley

Steps:

  • Melt butter in heavy large saucepan over medium-low heat. Add garlic and sauté until very fragrant, about 3 minutes. Add peas and broth. Increase heat to medium-high and cook until peas are tender, about 4 minutes. Mix in parsley. Season to taste with salt and pepper and serve.

RIPPED BAGUETTE WITH GARLIC-PARSLEY BUTTER



Ripped Baguette with Garlic-Parsley Butter image

Provided by Tyler Florence

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

5 tablespoons butter, at room temperature
1 to 2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 baguette

Steps:

  • Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
  • Preheat the oven to 400 degrees F.
  • Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE



Bay Scallops with Garlic Parsley Butter Sauce image

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Provided by Chef John

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 13m

Yield 4

Number Of Ingredients 11

4 thick slices Italian bread, toasted
2 tablespoons butter
1 ½ tablespoons olive oil
1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
4 cloves garlic, minced
½ cup white wine
2 tablespoons lemon juice
¼ cup chopped fresh flat-leaf parsley
4 tablespoons cold butter, cut into cubes
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
  • Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
  • Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
  • Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
  • Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
  • Spoon scallops over buttered toast and serve immediately.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER



Grilled Rib-Eye Steaks With Parsley-Garlic Butter image

Make and share this Grilled Rib-Eye Steaks With Parsley-Garlic Butter recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Steak

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons cognac
salt and pepper
3 lbs rib eye steaks (about 1 1/2-inch-thick)

Steps:

  • For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill first five ingredients.
  • Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper.
  • Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Nutrition Facts : Calories 758.2, Fat 65.4, SaturatedFat 30.1, Cholesterol 194.9, Sodium 236.4, Carbohydrate 0.2, Protein 39.9

SHRIMP WITH PARSLEY-GARLIC BUTTER



Shrimp With Parsley-Garlic Butter image

This comes from the Williams-Sonoma Bride & Groom cookbook. The recipe didn't state regular or unsalted butter, so I used regular and found it too salty, but my husband loved it. So, if you love salty dishes, I suggest regular butter, but if you prefer less salt in your dishes, use unsalted butter. Butter can be prepared in advance, it can be kept in the refrigerator for up to 3 days and in the freezer for 1 month. Also, recipe calls for raw shrimp, but I used flash-frozen, pre-cooked & de-shelled shrimp and had no problems. I hope you enjoy.

Provided by KimmieCat1

Categories     Spreads

Time 34m

Yield 6-8 appetizer servings, 6-8 serving(s)

Number Of Ingredients 7

2 lbs unpeeled jumbo shrimp (or prawns, about 28)
1 cup butter, slightly softened
1 bunch parsley, remove stems, and mince leaves
5 -6 medium garlic cloves, minced
1 tablespoon lemon zest, grated (or minced)
2 teaspoons fine sea salt
1 teaspoon pepper

Steps:

  • 1. Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
  • 2. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry.
  • 3. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches).
  • 4. Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes.
  • 5. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.

Nutrition Facts : Calories 384.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 272, Sodium 1903.3, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 21.2

GARLIC AND PARSLEY HERB BUTTER



Garlic and Parsley Herb Butter image

Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.

Provided by Nyteglori

Categories     < 4 Hours

Time 3h5m

Yield 1 cup

Number Of Ingredients 7

8 ounces sweet unsalted butter
1/2 cup fresh parsley, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh marjoram, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon fresh sage, minced
1/4 teaspoon fresh ground black pepper (optional)

Steps:

  • Let butter soften to room temperature.
  • Beat in other ingredients.
  • Pack butter into molds or crocks or form balls with a melon baller.
  • Chill for at least 3 hours before serving.
  • Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

Nutrition Facts : Calories 1660.5, Fat 185.7, SaturatedFat 117.5, Cholesterol 491.4, Sodium 43.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.5, Protein 3.3

BROILED BUTTERFLIED SHRIMP WITH ITALIAN PARSLEY-GARLIC BUTTER



BROILED BUTTERFLIED SHRIMP WITH ITALIAN PARSLEY-GARLIC BUTTER image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 8

12 fresh super-jumbo shrimp in shells (1 pound)
flavored butter:
1/2 cup unsalted butter, at room temperature
1/2 cup snipped fresh Italian parsley
1 tablespoon finely shredded lemon peel
5-6 cloves garlic, minced
1 teaspoon cracked black pepper
1/2 teaspoon sea salt

Steps:

  • To make the flavored butter, combine the butter, parsley, lemon peel, garlic, black pepper and sea salt in a medium bowl. Using a wooden spoon, stir the mixture until well combined. Devein and shell the shrimp and make a deeper slit along its back, but not all the way through. Open to resemble a butterfly. Spoon 2 teaspoons of the flavored butter onto the cut side of each butterflied shrimp. Arrange the shrimp, buttered side up, in a large shallow baking pan. Broil 4-5 inches from the heat for 4-5 minutes, or just until the shrimp turn pink. Tranfer the shrimp to a heated serving platter and garnish with additional parsley.

GRILLED LOBSTER WITH GARLIC-PARSLEY BUTTER RECIPE - (4.6/5)



Grilled Lobster with Garlic-Parsley Butter Recipe - (4.6/5) image

Provided by winefoot

Number Of Ingredients 8

8 tablespoons unsalted butter, softened
2 tablespoons parsley, finely chopped
1 1/2 teaspoons crushed red chile flakes
4 cloves garlic, minced fine
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 live lobster, about 1 to 1 1/2 pounds
1/4 olive oil

Steps:

  • Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver or large chef's knife, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2 to 3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3 to 5 minutes more.

Related Topics