Fridays in South Louisiana/seafood and all that — I found myself playing around with some shrimp, looked through a couple of different sauce recipes, and came up with a little diddy.
1 1⁄2 pounds fresh shrimp
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1⁄2 cup butter, divided
1⁄4 cup olive oil
juice and zest of 1 lemon
5 cloves of garlic, chopped
1 red bell pepper, cut into strips
1⁄4 cup green onions, plus more to garnish
Chopped fresh basil to garnishNote: the shrimp I use here were pretty small, so it might’ve been closer to two pounds.