Cooking Wright



1/2 pound 25 ct. tiger shrimp (uncooked)
1 roma tomato, diced
1 teaspoon garlic salt
1 teaspoon parsley (fresh or dried)
2 tablespoons butter
1 fresh lime


Remove shells and tails from shrimp. Slit down back of each shrimp with a sharp knife and remove vein. Rinse shrimp in cool water and set aside. In frying pan, melt butter over high heat. Squeeze lime into pan; add garlic salt, parsley, tomato and shrimp in that order. Cook shrimp until light orange color – quickly turn over and cook other side to the same color. Be careful not to over-cook or shrimp will get tough. Serves 2-4 people.

Serving Suggestions: Pour sauce and shrimp over linguini noodles or serve with steak.

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