Well hey there, sugar pie! You better grab a fan and a fork, ’cause this here recipe’s fixin’ to make your kitchen smell like a Lowcountry dream and your heart beat like it’s sweet tea season all year long.

Picture this: plump, juicy shrimp, glistening in a buttery, golden garlic sauce with just enough kick to make your taste buds holler “Hallelujah!” The sizzling sound of the shrimp hittin’ that hot skillet is enough to call the whole neighborhood to the table. A sprinkle of fresh parsley, a wedge of lemon, and a warm baguette for soppin’ up every last drop? Well darlin’, you’ve got yourself a dish that’s fancy enough for company and simple enough for a Tuesday.

Recipe Origin and a Little Southern Sass

Now let me tell you the story behind this finger-lickin’ masterpiece. This garlic butter shrimp recipe was passed down from my great-aunt Maybelline—yes, like the mascara—and honey, she was just as bold and beautiful as her name suggests. She’d whip this up every Friday night when the shrimp boats came in fresh, and we’d all gather ’round her screened-in porch with big bowls of buttery shrimp and even bigger glasses of sweet tea.

The smell alone would send the menfolk puttin’ on their good shirts and the kids runnin’ in from the creek. That woman knew how to turn a skillet into a celebration, and I reckon it’s high time you did too.

Step-by-Step Instructions for Garlic Butter Glory

Ingredients:

• 1 ½ pounds of large shrimp, peeled and deveined (tails on for flair, sugar)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5 garlic cloves, minced fine as frog hair
• Juice of half a lemon (plus wedges for serving)
• ½ teaspoon red pepper flakes (optional but recommended if you like it a little sassy)
• 2 tablespoons fresh chopped parsley

Let’s Get Cookin’, Darlin’!

Step 1: Prep Like You Mean It
First off, pat those shrimp dry like you’re blotting your lipstick before church. Season ‘em with salt and pepper like you’re dressing up the cat—firm but loving.

Step 2: Fire Up That Skillet
Heat the olive oil in a large skillet over medium-high. We want it hotter than a sidewalk in July. Add the shrimp in a single layer, and sear each side for about 2 minutes or until they’re pink and curlin’ up like your best friend’s perm.

Step 3: Butter It Up, Baby
Lower that heat just a smidge and toss in your butter. Let it melt and mingle, then stir in the garlic like you’re whisperin’ secrets to your best gal pal. Sauté for 30 seconds, just until fragrant—not burnt, bless it.

Step 4: Add Some Pucker Power
Squeeze in that lemon juice and toss everything together like it’s the church picnic. If you’re feelin’ fiery, sprinkle in them red pepper flakes and give it all a good stir.

Step 5: Finish with Finesse
Turn off the heat and shower that shrimp with chopped parsley. Serve it up immediately with crusty bread, rice, or over a bowl of creamy grits if you’re feelin’ real Southern.

Image This…

A cast iron skillet cradling plump, golden shrimp bathed in glistening garlic butter, with flecks of green parsley and swirls of lemon zest. Steam gently rising in the glow of soft kitchen light, the skillet rests on a floral gingham cloth that looks like it came straight from Granny’s linen drawer. A lemon wedge sits on the side, lookin’ as bright as a gossip queen’s smile. It’s not just a meal—it’s a moment.

Now pin this shrimp magic to your “Southern Suppers” board, sugar.
And always remember: when life gets messy, add butter, garlic, and a touch of sass. 💋

Love,

Granny B