Friday, January 28, 2011

Spicy Lemon Garlic Shrimp

I tend to think that shrimp tastes the best when flavored with lemon and garlic, so this dish did not disappoint. As an accompaniment to a steak and lobster New Years Eve dinner, I actually didn't have enough room to eat as much shrimp as I would have liked. No real worries though, the flavor goes a long way in this dish. Even though it's highly unhealthy, my favorite part of this dish was using crusty bread to sop up all the melted butter yumminess hiding under the shrimp!

*Note, I halved the original recipe, making enough for 4 people

Spicy Lemon Garlic Shrimp
Source: The Pioneer Woman


1 pound Raw Shrimp, Deveined, Shells On

1 stick 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

1/2 of a Lemon, Juiced


Preparation Instructions

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 evenly over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly, roughly 10 minutes.

Serve shrimp and melted butter with hot crusty bread.

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