Spicy Lemon-Garlic Shrimp
As soon as this came through my Reader, I knew we’d have to try it. We cut the portions way down to serve two, and it was quick, easy, and delicious. I didn’t serve with bread this time, but definitely will do it the next time around. This would also be delicious mixed into pasta.
Recipe courtesy Pioneer Woman
2 pounds shrimp, deveined, shells on
2 sticks cold unsalted butter, cut into pieces
1 teaspoon kosher salt
4 cloves garlic, peeled
1/4 cup parsley
1/2 teaspoon crushed red pepper
1 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.