Tuesday, October 29, 2013

Recipe: Shrimp in Garlic and Butter and Baked Variation

This is the baked variation. These are fairly large shrimp. In our oven they took 9 minutes.
Really, really good!


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. 


Preheat oven to 400o. Bake shrimp 8 to 10 minutes or until just tender.

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