SKILLET-ROASTED SHRIMP
Ingredients:
3 tablespoons olive oil
1 teaspoon grated lemon zest
4 teaspoons minced fresh flat-leaf parsley (divided use)
1 teaspoon garlic salt
1 ½ pounds large shrimp (21 to 30 per pound) in the shell
Freshly ground black pepper
Garlic Compound Butter (recipe follows)
Directions:
In a bowl, combine olive oil, lemon zest, 2 teaspoons of parsley and garlic salt. Add the shrimp and toss to coat. Refrigerate for 30 minutes to 1 hour.
Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it. Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become rosy pink. Remove from the heat. Sprinkle with pepper and the remaining 2 teaspoons of parsley.
Bring the hot skillet directly to the table, placing it on a heavy trivet. Place the ramekin of compound butter in the center of the skillet. With your fingers, peel each shrimp and dunk it into the compound butter. If you’re worried about guests burning themselves, transfer the shrimp to a bowl and give each guest a small ramekin of butter.
Makes 4 to 6 servings.
Garlic Compound Butter:
In a small saucepan over low heat, combine 2 cloves diced garlic, 1 tablespoon small capers, juice of half a lemon, 2 tablespoons dry white wine and 1/4 cup unsalted butter, at room temperature. Whisk until melted and thoroughly blended. Pour into a ramekin. Use now, or cover and refrigerate for up to 1 week. Melt over low heat just before serving. Makes about 1/2 cup.
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