This recipe requires that you clarify the butter, which separates out the milk solids and allows you to cook the shrimp at a higher temperature. Serve these lemony Thai chile-spiced shrimp over rice as an entrée or before dinner as an elegant appetizer.

Yield: Serves 2.



  • 6 frozen raw jumbo shrimp, thawed and rinsed
  • 1/3 cup salted butter
  • 1 1/2 tbsp finely chopped shallot
  • 1/2 tsp finely chopped seeded Thai chiles or other chiles
  • 6 cloves garlic, finely chopped
  • 1/4 cup chopped fresh parsley
  • 3 tbsp fresh lemon juice
  • 1/2 tsp grated lemon peel
  • 1/4 tsp salt


  1. Place a sieve over a large bowl. Line sieve with six layers of cheesecloth; set aside.
  2. Peel and devein shrimp, leaving tails intact. Pat shrimp dry with paper towels; set aside.
  3. To prepare clarified butter, melt butter in a small saucepan over low heat until bubbly, top layer is clear yellow in colour and milk solids are at bottom of saucepan. Remove from heat and let stand for 5 minutes. Carefully strain melted butter through prepared sieve; discard milk solids.
  4. Heat clarified butter in a medium frypan over medium-high heat. Add shrimp and fry for 30 seconds. Turn shrimp. Add shallot, chiles and garlic; sauté until shrimp are pink and opaque, about 1 – 2 minutes. Add parsley, lemon juice, lemon peel and salt; toss to combine. Serve immediately.
Nutritional analysis per serving:

339 calories, 31.2 g fat, 9.6 g protein, 7 g carbohydrate, 0.9 g fibre, 883 mg sodium