Chef Andys oyster butter sauce
Kauai shrimp in oyster butter sauce.
Yield: 4 servings
|2 lbs||kauai shrimp (thawed, peeled, heads removed and deveined)|
|1 tbsp||finely chopped garlic|
|2 tsp||light olive oil or vegetable oil|
|1/4 cup||oyster sauce (available in Asian section)|
|1/4 cup||chopped green onion|
|toasted sesame seeds (optional)|
- In a nonstick 12” skillet heat olive oil on medium-high heat, add shrimp and sauté shrimp while stirring until about half cooked. Then add the garlic and black pepper, cook shrimp thoroughly. Do not overcook shrimp or brown the garlic. When shrimp are done, add oyster sauce and then the butter, let the butter melt and create a sauce then add green onions. Toss shrimp and coat with sauce. Serve with rice of your choice and sprinkle with sesame seeds.