Tuesday, May 28, 2013

Shrimp Love!

Tex here, and the only thing I love better than an easy dish that's yummy is an easy dish that's yummy AND quick AND versatile. These days, I'm all about quick meals. But quick doesn't have to be boring or blah. And this shrimp dish is neither boring or blah.

When I saw one of my favorite Food Network personalities make this, I had to try it. And I'm so glad I did. Whether you're looking for a meal or an appetizer, the PW's Spicy Lemon Garlic Shrimp fits the bill.

Here's what you'll need:
  • 2 pounds raw frozen shrimp, deveined, shells on
  • 2 sticks cold butter, cut into cubes
  • 1/4 cup fresh parsley leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 4 cloves garlic, peeled
  • 1 lemon, juiced
Preheat the oven to 375 degrees. 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.

Now, sprinkle the cold butter crumbles over the shrimp.

Bake until the shrimp is opaque and the butter is hot a bubbly, approximately 10-15 minutes.
On this occasion, I put the cooked shrimp and some of the sauce into a bowl and served it family style with a loaf of french bread for a rustic dinner. The bread is SO good dipped in the sauce.
This also makes an easy appetizer for parties. Just pop the tray into the oven as your guests arrive.
And wouldn't this be delicious over pasta?
I have to apologize for not having any pix of the finished product. We got a little carried away and dug in before I even thought about the camera. Sorry.
Now don't let the spicy part scare you. It's not hot. Maybe cut back some on the red pepper flakes, but you definitely do not want to omit this entirely. You'll lose an important dimension of flavor.
Okay, so my world is completely topsy-turvy these days. I never know what to expect from one day to the next. But what's going on in your world?


  1. Hey, Mindy!

    Leave it to you to share a dish that's so elegant AND so easy! I'm going to have to indulge myself with this for lunch one of these days....

    My topsy-turvy world is going in all directions, and I'm at the point where I regularly pray that God won't let anything fall through the cracks!

    The one thing I keep forgetting is Vacation Bible School, and guess who's in charge of it? And how in the world did THAT happen?

    And then the weather has finally turned into spring...and family here and back east need attention...and the Hills are calling (louder every day!).... And then there's this writing gig, and there's the rub. I start out in the morning thinking "just one hour" and end up somewhere mid-afternoon wondering where the time has gone.

    Oh, and throw a puppy into the mix!

    Thanks for the recipe :)

    1. Jan, I'm laughing in empathy!

      Mindy, this looks delicious! I've found that if I pretend you didn't mention bread....

      And I don't even THINK of pasta...

      That a fun recipe like this is great alongside a plate of veggies. And sometimes, mixed right in!

      You are in wedding planning frenzy so I'm praying for you with hugs and kisses besides.

      Just because I've been there... done that... and lived to laugh about it.

    2. VBS? Jan, what were you thinking? You're a better woman than this Texan. And that puppy of yours is beyond adorable. Talk about a cuddle muffin.

      Hope you get to indulge in the shrimp soon!

    3. Veggies? Now why didn't I think of that, Ruthy? Oh, I remember. Because I was lovin' that bread so much:-P

      Yes, the wedding frenzy is building. Seems like I lost the entire month of May, so I have plenty to do still. Not to mention that graduation, graduation party, and the bridal shower. I must be some glutton for punishment. But one day, I will look back and laugh:-)

  2. Oh, Mindy, how easy is this recipe? I was just thinking about wishing I knew how to make scrimp scampi and voila! There it is! I would, as a Maryland native, add Old Bay Seasoning for the kick!

    YUMMMY. Thanks a bunch.

    1. This isn't exactly shrimp scampi, Julie, but it's close enough. Toss in easy, and it works for me. I use Old Bay when I steam my shrimp, not sure how it would taste in this dish, though. Please let me know.

    2. No, this is even easier. I will call it Shrimp Mindy in your honor!

  3. Mindy, I'm sorry I missed this the other day. I've been out of town. It looks so good!! And easy--which is always good in my book. :)