Post by wilderness on Dec 26, 2018 12:39:35 GMT -5
Spicy Lemon Garlic Shrimp-Birdy
www.foodnetwork.com/recipes/ree-drummond/spicy-lemon-garlic-shrimp-recipe-2109265
Yield: 8 servings
2 pounds raw frozen shrimp, deveined, shells on
2 sticks cold butter, cut into pieces
1/4 cup fresh parsley leaves
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
4 cloves garlic, peeled
1 whole lemon, juiced
Crusty bread, for serving
Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
Bake until the shrimp is opaque and the butter is hot and bubbly.
www.foodnetwork.com/recipes/ree-drummond/spicy-lemon-garlic-shrimp-recipe-2109265
Yield: 8 servings
2 pounds raw frozen shrimp, deveined, shells on
2 sticks cold butter, cut into pieces
1/4 cup fresh parsley leaves
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
4 cloves garlic, peeled
1 whole lemon, juiced
Crusty bread, for serving
Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
Bake until the shrimp is opaque and the butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.
MY CHANGES: I cut this down for myself. Since I didn't feel like messing up a food processor, I cut up the cold butter by hand with a pastry blender and I used minced garlic from a squeeze bottle rather than fresh. My shrimp were 10-15, very large, but it didn't take all that long to bake them in my countertop oven. Watch the shrimp carefully--they are done when opaque and form a C, not an O. If they curl into an O, you have overcooked them and they will be tough and rubbery.
NOTE: The recipe calls for Kosher salt. I wasn't paying attention and used table salt which made the dish a little on the salty side. If you use table salt, use half as much.
NOTE: The recipe calls for Kosher salt. I wasn't paying attention and used table salt which made the dish a little on the salty side. If you use table salt, use half as much.
