Friday, March 1, 2013

spicy lemon garlic shrimp..


so my mom is really getting into the whole food blogging thing.. not writing one.. but reading them.. and she will call me with her latest culinary masterpiece.. she called the other day and said she made pioneer woman's spicy lemon garlic shrimp, that recipe can be found here.. since she and my dad liked it so much i knew i wanted to try it.. i did mine a little differently as i cut down on the butter.. also i was making bacon that night for my wedge salad and as always i made it in the oven, to find out how easy it is you can check out my post here.. and since i had some bacon fat left in the baking sheet i decided to go ahead and use it to make my shrimp.. well let me tell you this shrimp was really really good.. we had it the next day cold with a nice crisp wedge salad and it was just as good as when it first came out of the oven.. so flavorful.. so delicious.. trust me and my mom on this one.. it's worth making.. my mom made it just as the recipe calls for and she suggested amping up the garlic and crushed red pepper..


also pioneer woman uses frozen shrimp and i used thawed and rinsed shrimp.. i am sure it doesn't matter 



since i cut back on the butter by quite a lot it almost looks like either broccoli florets or pesto.. but the taste was still there and spot on.. really good..


spicy lemon garlic shrimp

prep time: 5 minutes
cooking time: 15-20 minutes
servings: 4

ingredients:

1 lb. raw shrimp, deveind with shell on
3 tblsp. butter, cut into pieces, cold
salt
3 cloves garlic, peeled
2 tblsp. parsley
1/2 tsp. crushed red pepper
juice and zest of 1/2 a lemon

pre heat oven to 375.. rinse your shrimp and arrange them in a single layer on your baking sheet.. {if i hadn't already made bacon on my baking sheet i would have sprayed it lightly with pam}  in the bowl of a food processor, add butter, garlic, lemon juice and zest, salt and parsley.. pulse until well combined.. sprinkle cold butter crumble over the shrimp.. sprinkle with crushed red pepper.. bake for 7 minutes and remove from oven.. with spatula mix shrimp around to get it well covered with everything.. bake another 7-10 minutes until shrimp is opaque and butter mixture is melted.. serve immediately with crusty bread {i served it with ciabatta that i had drizzled with olive oil and toasted since my shrimp was not as buttery as the original recipe once i served the shrimp i took the cooked bread and spread it all around the baking sheet allowing the remaining sauce to adhere to the bread.. it was to die for.. believe you me.. soo worth it..}

enjoy and get cook'n!!!

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