Name: Honey Butter Shrimp
Yield: 2-4
Ingredients: 2 Tbsp vegetable oil; 1 pound shrimp, after peeling and deveining; 2 tsp Mishmish blend; ¼ tsp fine sea salt, divided; ¼ tsp Espelette; 2 Tbsp butter; 1 Tbsp honey; 2 Tbsp lemon juice; 1 Tbsp roughly chopped parsley

Shrimp is one of my go-to proteins at home. It’s quick to cook and so versatile. This honey butter shrimp is great to set with the rest of the salatim as friends arrive or for an easy dinner for just us. The honey and saffron in Mishmish work perfectly with the shrimp and fresh butter, finished with a squeeze of lemon juice.

Honey Butter Shrimp

Author

Lior Lev Sercarz

Servings

2-4

Category

Appetizer

Main Course

Ingredients

2 Tbsp vegetable oil
1 pound shrimp, after peeling and deveining
2 tsp Mishmish blend
¼ tsp fine sea salt, divided
¼ tsp Espelette
2 Tbsp butter
1 Tbsp honey
2 Tbsp lemon juice
1 Tbsp roughly chopped parsley

Directions

In a heavy bottom skillet, heat the oil over high heat until shimmering.
Season the shrimp with the Mishmish blend, half of the salt, and half of the Espelette pepper.
Sear the shrimp in the hot pan on both sides for 2-3 minutes until golden brown.
Reduce the heat to medium and add the butter, honey, and the remaining salt and Espelette pepper, stirring to coat evenly.
When the shrimp is cooked, finish with the lemon juice and parlsey. Enjoy!