Spicy Lemon Garlic Shrimp
What I love about this dish is that you can pull shrimp straight out of the freezer and bake them without thawing if you’re in a rush to fix dinner for guests.
But what I love more about this dish are the heavenly, ridiculously buttery and delightful juices in the pan after the shrimp have cooked.
You have to dip bread in the stuff to believe it.
Serve this on New Year’s Eve! Put little bowls around the table for the shells. Everyone will love it.
Servings: 0
Ingredients
- 2 lbs. Raw Shrimp Deveined, Shells On
- 2 sticks Cold Unsalted Butter Cut Into Pieces
- 1 teaspoon Kosher Salt
- 4 cloves Garlic Peeled
- 1/4 cups Fresh Parsley
- 1/2 teaspoons Crushed Red Pepper
- 1 whole Lemon Juiced
Instructions
- 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.
Notes
Recipe By: ThePioneerWoman.com
Serving Size: 8
Serving Size: 8
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