Sautéed Shrimp with Lemon, Garlic, and Parsley
Serves: 2
Prep time: 30 min
Cook time: 10 min
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1
pound fresh, medium-sized shrimp
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1
bunch flat leaf parsley
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4
cloves garlic
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1
lemon
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3
tablespoons butter
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1-2
pinches sea salt and freshly cracked pepper
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1
baguette (or your favorite bread), for dipping
- In cold water, clean and devein shrimp. Set aside on a paper towel to absorb any excess water. In a large sauté pan on medium-low heat, add enough olive oil to coat and 4 cloves of minced garlic. Add your shrimp so they are all even on the bottom of the pan. Add the zest of one lemon and season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip. They take no time to cook. Then finish with a handful of fresh chopped parsley, the juice of the lemon, and three tablespoons of butter. Serve hot with a baguette for dipping. This is super fast, tasty and simple. Delicious.
- This recipe is a Community Pick!
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Delicious shrimp dish! It was easy to make and great served with French or Italian bread and a nice salad. I double the recipe so there are left overs for lunch the next day.
Terrific and easy dish. Next time I'll warm up a whole baguette for dipping in the sauce.
This was amazing! So quick and simple. Made this for my husband's birthday dinner. I doubled the recipe and it was plenty with some leftover. Thank you!
Yum...made with "ship frozen" shrimp. Thawed quickly, towel dried. Great taste.
This dish was unbelievably quick and simple. I don't eat shrimp but my family LOVED IT. I will have to make double next time. I too added the juice of about half the lemon at the end and I kicked up the garlic a bit too. I crew ate it with rice so not much sopping but delish nevertheless. I can't wait to try it out for friends.
This is close to the recipe my mother had for Shrimp Norfolk. It was a little heavier on the butter, with the lemon juice just added as a quick squeeze at the end. The parsley is integral, since it helps with the "garlic breath" problem afterwards along with adding a fresh taste. We always served with good crusty bread for sopping up the luscious juices and butter. And yes, the shrimp are shelled; they cook more quickly that way, and that helps avoid both undercooked and overly toasted garlic. It is also neater dining, since this dish lends itself to a white tablecloth and candles as well as a picnic table and paper napkins. Done right, this dish is both impressive and satisfying, whether you serve it with a nice IPA or the Sancerre suggested below.
The recipe isn't clear about whether or not you shell the shrimp? Shrimp have more flavor when cooked in the shell (and with their heads), and they can be deveined without removing the shells, as is sometimes done in Chinese cooking. On the other hand, easy removal of the shell with fingers before eating depends on cooking method / temperature. They can also be squeezed between the teeth to push the shrimp out into the mouth, and the shell discarded. Or, with young shrimp with tender shells, just gobble up the whole thing.
This IS super fast, easy and delicious. Excellent for a weeknight. Do have warm bread nearby to soak up the garlic, lemon, parsley, butter goodness.
I've been making this for years - too funny, never thought of it as a recipe just something from home - New Orleans! It is a great, easy, quick dinner. Pair with that crusty baguette, a salad and a wonderful bottle of Sancerre and you've got a dinner that can't be beat.
What is the answer whether to shell or not she'll!
Chantel - I was thinking this was a simple version of 'barbecued shrimp'.
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