Thursday, December 30, 2010

Spicy Lemon Garlic Shrimp

It’s all about making things easy for a New Year’s Eve gathering. After all, you don’t want to be slaving over the hot stove while everyone’s eating and drinking, do you? What I love about this dish is that you can pull the shrimp straight out of the freezer and bake them without thawing. Serve this on New Year’s Eve and put little bowls around the table for shells. Everyone will love it. Guaranteed.

Happy New Year! See you next year with all new recipes!

Spicy Lemon Garlic Shrimp
Serves 8

2 pounds raw shrimp, deveined, shells on
2 sticks cold unsalted butter cut into pieces
1 teaspoon kosher salt
4 cloves garlic, peeled
¼ cups fresh parsley
½ teaspoons crushed red pepper
1 whole 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.

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