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This is the baked variation. These are fairly large shrimp. In our oven they took 9 minutes. |
Really, really good!
SHRIMP IN GARLIC
BUTTER AND BAKED VARIATION
Serves 8
2 lb raw unshelled large shrimp, rinsed, shelled (leaving
tails intact), deveined (using a small sharp knife, slit each shrimp down back,
lif out sand vein, remove and discard), washed under cold running water,
drained, patted dry with paper towels
½ C (1 stick) butter
½ C salad oil or olive oil
¼ C parsley, chopped
6 cloves garlic, crushed
1 tsp salt
Dash cayenne
¼ C lemon juice
Lemon slices (for garnish, optional)
Preheat broiler. Melt butter in a shallow broiler pan
without rack, or a 13x9x2 inch baking pan. Add oil, 2 Tbsp parsley, garlic,
salt, cayenne, and lemon juice, and mix well. Add shrimp, toss lightly in
butter mixture to coat well, and arrange shrimp in single layer in pan. Broil
shrimp 4 to 5 inches from heat source for 5 minutes. turn shrimp and boil 5 to
10 minutes longer, or until browned lightly. Using tongs, remove shrimp to
heated serving platter. Pour garlic mixture over all or pour into a small
pitcher to pass. Sprinkle shrimp with remainng 2 Tbsp parsley. Garnish platter
with lemon slices, if desired.
BAKED VARIATION’
Preheat oven to 400o. Bake shrimp 8 to 10 minutes
or until just tender.