Monday, March 7, 2011

Spicy Lemon Garlic Shrimp

 Bubba: Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it. Y'all are thinking I'm crazy, aren't you? That is a scene from Forest Gump.  (But yes I am kinda crazy) I love every one of these types of shrimp. I *love* shrimp. This dish is soooo easy. The end result is juicy, succulent shrimp that comes with it's own dipping sauce. This can make a great starter or perfect dinner. Great served with mashed potatoes, grits, or served over linguine. You must have some french bread to dip in the yummy sauce!


2 pounds medium shrimp, peeled and deveined 
2 sticks cold unsalted butter, cut into pieces
1 teaspoon kosher salt
4 garlic cloves, peeled
1/4 cup fresh cilantro
1/2 teaspoon crushed red pepper
Juice of one whole lemon and some grated lemon zest (about 1 teaspoon)

Preheat oven to 375.

Layer shrimp on a large baking sheet.

In the bowl of a food processor, add cold butter cubes, salt, garlic, cilantro, red pepper, lemon zest, and lemon juice.
Pulse until combined. Crumble over shrimp.

Bake until shrimp is opaque and butter is hot and bubbly. 

You can serve the shrimp right out of this pan. If you don't, make sure to pour all the yummy juices over the shrimp.

It is perfect to dip bread in.
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