about 1/2 lb shrimp per serving
1 or 2 cups chicken stock per serving
1 tsp to 1/2 tbl butter per serving
1-2 cloves garlic per serving
splash lemon juice
salt (if and only if stock is not salty!) pepper, and red chilli flakes to taste
put stock into a small pan (if cooking for one i recommend an omelet sized skillet) that all the shrimp will fit in in a single layer. add garlic, chilli, pepper, lemon to the pan. when it comes to a boil, turn down to a simmer and add shrimp. it cooks fast so watch it and flip when it starts to curl up. don't overcook. pull shrimp out when done. turn up heat and reduce stock to about 1/4th cup/serving, adding butter at the end. pour resulting sauce over shrimp.
serve with a tomato/avocado salad or mild pico de gallo, and brown rice cooked with cumin seeds. or some other mild/cooling things because if you are at all like me you probably put in a few many chilli flakes and need something to put out the fire, lol.
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