- 1 pounds Raw Shrimp, Deveined, and peeled
- 1 sticks Cold Unsalted Butter Cut Into Pieces
- 1/2 teaspoon Kosher Salt
- 2 cloves Garlic, Peeled
- 1/8 cup Fresh Parsley
- 1/4 teaspoon Crushed Red Pepper
- 1 whole Lemon, Juiced
Wednesday, December 17, 2014
Garlicky and Buttery Shrimp
I scored some Wild Shrimp at New Seasons the other day and was looking for a recipe which baked the Shrimp. I knew I wanted to use Lemon and lots of Garlic. I ended up using this recipe from the Pioneer Woman. It was OK but next time I want to really punch up the flavor of the Lemon, so I will add some zest to the butter.
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
My Husband bought a huge package of dried non sulfured apricots and I was sick of seeing them in the fridge mocking me. I don't eat...
My husband and his work mates are in love with something called Famous Dave's Bread Pudding, which they always have when they are in Ar...
We were scheduled to get together with our dear friends, and I was planning on making this comfort food meal. Unfortunately, hubbies School...