A delicious and easy meal for seafood lovers! The larger the shrimp the better. I use black tiger shrimp. Mix with crab claws if you have them (as in the photo.)

Frozen shrimp does the job just fine for me. Rinse over cold water, then pad dry.

Start by melting 1/4 butter bar (2 tbspoons). I use a porcelain wok as I find that the heat is distributed evenly and the cooking is easier, let alone healthier.

Cook shrimp with salt and pepper, 2-3 minutes, until pink. Remove just the shrimp and put aside – keep the juices in the pot.

Add garlic, preferably fresh) and cook for one minute, stirring frequently, until fragrant. 

Add chicken stock and lemon, bring to boil. Use quantities according to your tasting. For a 750g of shrimp I use one lemon and a tspoon of chicken stock. Reduce heat and simmer until reduced by half. 1-2 mins. 

Add butter, 3/4 of bar, (6 tbspoons), 1 at a time) until melted and smooth. For less calories, use less butter.

Add shrimp back. Mix for a minute or so.

Garnish wish parsley, serve immediately and bon apetite!