Friday night is fish night at our house this time of year. I took a look at the fish last week and just wasn’t motivated by it. So, I went to my old stand-by…Shrimp (or PRAAAWWWWNS as some say). It rarely fails me and always makes me happy! It is such a healthy addition to any dinner! So here it goes…this is a fast, tasty, fresh dinner that you can whip up in a blink! (but it is best if you let the shrimp party with the garlic and lemon for little while before you cook it).
Shrimp with Lemon and Garlic
**Serve over pasta, risotto, rice, quinoa or even salad!**
2 lbs. shrimp, peeled, deveined
1/4 cup extra virgin olive oil
1/4 cup butter, melted
4 cloves garlic, minced
zest of one lemon
juice of one lemon
3 scallions, chopped
3 Tbs. flat leaf parsley-chopped
1/4 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup parmesan PLUS more for serving
In a large bowl, combine the butter, olive oil, garlic, lemon juice, zest, scallions, parsley, Worcestershire sauce, salt, and pepper. Add the shrimp, stir, and allow to sit 30 minutes.
Put top rack about 3-5 inches from broiler. Preheat oven to 500 degrees.
Add the 1/3 cup of parmesan cheese to the shrimp mixture and stir. Put the shrimp onto a rimmed baking sheet and broil until the shrimp are cooked through. (check after 5 minutes or so…you may want to push them around and turn them over). Do not overcook the shrimp unless you like rubbery shrimp with no taste. They should be a pretty white/coral color….not opaque.
When finished, place shrimp on top of the starch of your choice or serve over a salad or veggies! Shave some parmesan on the top! YUM!
What did I love about this recipe? I loved the light freshness of this recipe. The combination of the lemon and garlic is a definite winner here.
What didn’t I love about this recipe? Well, I am not a fan of deveining shrimp…so I bought it that way…a little pricier, but worth it, in my opinion!