Thursday, March 24, 2011

Spicy Lemon Garlic Shrimp

Seafood is my absolute favorite, especially shrimp!  This dish is a slightly different take on shrimp scampi and couldn't be easier.  Prep takes about 5 minutes and then you simply plop these beauties on a plate after they take a short nap in the oven.

This recipe came from The Pioneer Woman Cooks, so of course I knew it would be amazing!  Just make sure to leave the shells on to lock in the flavor.

Spicy Lemon Garlic Shrimp
2 lbs raw Shrimp, deveined, shells on (I used frozen)
2 Sticks Unsalted Butter, cut into pieces
1 tsp Kosher Salt
4 Cloves Garlic, Minced
1/4 C Fresh Parsley
1/2 tsp Crushed Red Pepper
1 Lemon

Preheat oven to 375 F.  Place shrimp in single layer on baking sheet.  (Mine went straight out of the freezer bag to the pan)  Scatter pats of butter evenly over shrimp.  Sprinkle with salt, garlic, parsley and red pepper.  Cut lemon in half and squeeze juice over shrimp.

Butter makes everything better

Bake until shrimp is opaque, 20-25 minutes.

Make sure to pour all of the yummy buttery mixture back over the shrimp when you plate them.  


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