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.
- 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
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.