Lemon and Garlic Shrimp
I am very fortunate to live along the Chesapeake bay, where seafood is plentiful. Sometimes I take it for granted. There is nothing better than fresh seafood. For those poor souls who are not as fortunate as me, take heart, you can still enjoy your seafood.
This recipe is very tasty.
Honest, I promise, if you like shrimp, you will love this.
The best part is that it uses frozen shrimp. So you see, anyone can enjoy this, even y’all who live in the middle of the country.
This also makes a great Lent recipe, although I don’t feel like I am sacrificing anything when I eat this, but it is meat free.
I got this recipe from Pioneer Woman, enough said?
2 pounds Raw frozen Shrimp, Deveined, Shells On
2 sticks Cold Unsalted Butter Cut Into Pieces
1 teaspoon Kosher Salt
4 cloves Garlic, Peeled
½ teaspoons Crushed Red Pepper
1 whole 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 over the shrimp. Bake in the oven for about 25 minutes or until your shrimp is pink.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
Let me tell you, the juice left in the bottom of the pan is delicious dipped with the crusty bread.
Oh my goodness!
Peace be with you,
Veronica
Looks delish 🙂
Oh, this dish is so much a keeper. I’m one of those poor souls who live just far enough from the coast (5 hours) that seafood is fresh, but not FRESH. This looks fantastic.
Ohh this looks so fresh and delicious 🙂 It sounds really simple to make, too 🙂
Hey there! This looks great. Question for you – I have an ongoing inner conflict whether to peel the shrimp before cooking – to keep hands clean and the working-while-eating to a minimum. Thoughts? Why do you like to keep shells on, flavor?
I leave the shell and tails on to keep it from drying out and flavor. If you were going to put shrimp in say a pasta dish, of course you would take the shells off. Nothing worse than crunch pasta. LOL!
Oh this is SO one of my favorites. I think garlic, lemon, and shrimp go together so nicely. Thank you very much for sharing. It looks splendid
Looks delish!
That looks like some very flavorful shrimp!
Oh, yeah, this sounds fabulous!!! Do you have a recommended amount of parsley? Thanks!
Oh snap Lizzy! Thanks for catching that! I forgot to add 1/4 cup of flat leaf parsley. Sorry!
Beautiful shrimp and easy way to make them, thanks for the recipe.
Veronica, I think I could happily eat this every single day. I love shrimp and the sauce on this sounds amazing! Soooooo buzzing this.
Stunning….absolutely stunning!
Does it really get any better than lemon and garlic shrimp? Not in my book.
Looks so tempting and yummy!
Perfect, delicious little recipe! Pioneer Woman knows what’s good! 🙂
Veronmica these sounds amazing, I love seafood specially shrimp, look yummm gloria
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