European Style Garlic Shrimp

This recipe is a dish that is savory, spicy and with a lot of garlic, some of you will enjoy it as an appetizer before their meals, while others like me like to finish off seafood as a dessert. This traditional dish has been passed down the family tree, at times I even enjoy it as a quick snack with a side of bread for dipping. This recipe goes great as one of your holiday dishes, your guests will thank you for including it. I prefer to use jumbo shrimp in the recipe and with the cost of seafood continuously on the way up, I would recommend that you purchase a large bag to save on the cost. Sazon goya powder with coriander and annatto is one of the main ingredients in this recipe and can be picked up at most latin grocers, some big box grocery stores or online. I love garlic in my food, for those that would prefer a little less you can cut the garlic cloves in half, a large skillet should be used to cook the peeled and deveined shrimp, plus make a small incision along the back of the shrimp to absorb some of the sauce and you can leave the tail on.

Ingredients

• 1 pound of raw shrimp, peeled and deveined
• 2 tbsp of unsalted butter
• 2 tbsp of olive oil
• 4 cloves of garlic, chopped
• 1 tbsp of garlic powder
• 1 tbsp of lemon juice
• 1 tsp of all purpose seasoning
• 1 package of sazon goya powder
• 1/4 cup of water

Instruction

1. Peel and devein shrimp, wash shrimp and make small incision along back of shrimp pat dry.
2. In large skillet add olive oil, butter and garlic cloves, heat on medium for two minutes.
3. Add shrimp to skillet, stir to mix and cook one minute.
4. Add all seasoning powder, garlic powder, stirring for an additional meeting.
5. Add goya powder, lemon juice and water, reduce heat to simmer and cook for 2 more minutes or until shrimp is cooked.
6. Enjoy !!!