RECIPE: This REC: Spicy Lemon Shrimp from Pioneer woman was soooo easy!!!

[sandi-in-hawaii]

Loved it and it was so easy! Must serve with bread to sop up the juices. I used a La Brea Italian bread from Costco. Just wonderful!

Recipe: Spicy Lemon Garlic Shrimp

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.

http://thepioneerwoman.com/cooking/2010/12/spicy-lemon-garlic-shrimp/

 

[magnoliainchicago]

Looks like this is a variation on an old family recipe . . .

I saw this on PW the other day . . . surprisingly similar to my Mom's (probably via the New York Times) recipe for Shrimp Tarragon . . .

BEBE’S SHRIMP TARRAGON*

2 LBS. SHRIMP, PEELED & DEVEINED
1/4 BUTTER
1/2 CUP OLIVE OIL
2 TSP. LEMON JUICE
1/4 CUP FINELY CHOPPED SHALLOTS (ONIONS CAN BE SUBSTITUTED)
1 TBS. FINELY CHOPPED GARLIC
1 TSP. DRIED TARRAGON
GROUND PEPPER
SALT
2 TBS. FINELY CHOPPED PARSLEY

MELT BUTTER; REMOVE FROM HEAT. STIR IN OLIVE OIL, LEMON JUICE, SHALLOTS, GARLIC, TARRAGON, SALT & PEPPER.

LAY SHRIMP IN PAN; TURN TO COAT. BROIL UNTIL SHRIMP HAS TURNED PINK.

SERVE WITH CRUSTY FRENCH/ITALIAN BREAD

*One of Bebe’s signature dishes. Bebe was amazing, she even made this for entertaining when we were camping at Montauk!

 

[sandi-in-hawaii]

Oooh, this looks good too! And I have more shrimp......

Thanks for posting, Magnolia! I like the looks of this one even more!

 

[carianna-in-wa]

I die. This looks SO good! One question...

was it lemony enough? Looks to me like throwing the zest in there too would be yummy. Oh, and did you use shelled shrimp or unshelled?

Ok - I lied. 2 questions.