Lemon & Garlic Butter Shrimp
Featured in Season 3, Episode 5
Cook time: Approximately 10-15 minutes
Serves: 3-4 as an appetizer
- 1lb head on shrimp, 16-18 count
- 1 stick unsalted butter
- the zest and juice of two lemons
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes, plus additional for serving
- small bunch fresh parsley, minced
- kosher salt
- black pepper
- warm baguette or other crusty loaf of bread for serving
Begin by preparing the shrimp. While leaving the shrimp head intact, remove the shell on the shrimp’s body. Once shell is removed, run a paring knife down the spine of the shimp and pull out the dark vein. Discard. Shell and devein all of the shrimp and set aside.
Place a large sauté pan on the stove over medium-low heat. Add the butter and, once melted, add the garlic, red pepper flakes, lemon zest, half the lemon juice, and ¼ tsp kosher salt. Stir and bring the heat up to medium. Season the shrimp with salt and pepper and add to the pan, tossing with the butter and cooking for approximately 1 minute per side. Transfer the shrimp and butter sauce to a shallow serving bowl and garnish with fresh parsley and a splash of remaining lemon juice. Serve immediately with warm bread and extra pepper flakes alongside.