If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A shrimp dish that will be on the table in 20 minutes, after a quick trip to the fishmonger.
If you are interested in having dinner on the table in 20 minutes, may I please recommend Sautéed Shrimp with Lemon, Garlic, and Parsley, which requires a fast stop at the fishmonger on the way home from work and, if you’re lucky, a visit to your garden with a pair of shears.
I’d like to sidebar a little on the shrimp deveining tool, which I always considered to be a silly piece of something extra in the drawer, until I watched a friend puncture his finger with a knife while cleaning these bad boys, sealing in a bit of shrimp innards, and then enjoying a week on Cipro. So don’t do that.
Final tips: Don’t burn the garlic (you knew that); don’t crowd the shrimp (you were tempted); don’t skimp on the lemon or parsley. Serve with a salad and some yummy french bread. For some reason you may then crave chocolate pudding. Serve that too.
1 pound fresh, medium-sized shrimp
1 bunch flat leaf parsley
4 cloves garlic
3 tablespoons butter
Sea salt and freshly cracked black pepper
A baguette (or your favorite bread), for dipping
Photo by James Ransom