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