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

olive oil

pinch of Kosher Salt

a couple coarse grinds of black pepper

about a 1/4" slice of Alcam rolled butter

1/2 lemon


1. Saute the onions and peppers in some olive oil, sprinkle the salt and pepper on them while they cook
2. Just before they get a little soft (not too long) add the garlic and sautee 30 sec or so, then add the shrimp and in about 20 seconds add the butter.
3. As soon as the shrimp curl (even if the butter is not all totally melted) remove from the heat, sqeeze the lemon on it and serve over pasta or with toast or French Bread.
4. Garnish with a little grated parmesan if desired.



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!