Spicy Lemon Garlic Shrimp

By traciesparks

This is an extremely delectable take on the Spicy Shrimp (a standard southern shrimp dish) I posted here in the early days of The Pioneer Woman Cooks. It’s similar to the old standby in that you simply throw a bunch of shrimp onto a baking sheet, top it with a bunch of savory ingredients, and bake it till the shrimp or done…but instead of a spicy, peppery, Tabasco kick, the shrimp are seasoned with garlic…lemon…butter. All the good things in life.

What I love about this dish is that you can pull shrimp straight out of the freezer and bake them without thawing if you’re in a rush to fix dinner for guests.

But what I love more about this dish are the heavenly, ridiculously buttery and delightful juices in the pan after the shrimp have cooked.

You have to dip bread in the stuff to believe it.

Serve this on New Year’s Eve! Put little bowls around the table for the shells. Everyone will love it.

Ingredients

• 2 pounds raw frozen shrimp, deveined, shells on
• 2 sticks cold butter, cut into pieces
• 1/4 cup fresh parsley leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 4 cloves garlic, peeled
• 1 whole lemon, juiced
• Crusty bread, for serving

Details

Preparation time 10mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.

To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.

Bake until the shrimp is opaque and the butter is hot and bubbly.

Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.