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Submitted By: David Williamson
Why You Use Alcam Butter:
It has the perfect butter taste and also melts in a very even way, whether on toast or in the frying pan.
1 lb shrimp, raw w/o shells
1 diced red bell pepper
1 diced small yellow onion
6-8 minced garlic cloves
pinch of Kosher Salt
a couple coarse grinds of black pepper
about a 1/4" slice of Alcam rolled butter
1. Saute the onions and peppers in some olive oil, sprinkle the salt and pepper on them while they cook
The butter brings out the flavor in the shrimp and also cools off the pan slightly so the garlic stops cooking and does not burn. Alcam rolled butter really melts nicely and evenly and tastes great!