•These shrimp are quick and easy. With using frozen shrimp and cold butter there is no waiting on things to thaw or to come to room temperature. The butter topping is made using a food processor and it’s all cooked in the oven. Came across a couple different versions of this recipe on Pinterest. With a couple tweaks here and there (thanks Sis) finally got the right combo. We just ate ours with some slices of grilled bread (very important to soak up all of the buttery goodness), but you can serve over some cooked orzo or with a side salad.
1 lbs raw peeled and deveined shrimp with the tails on
1 stick cold unsalted butter cut into pieces
2 garlic cloves-peeled
handful of flat leaf parsley stems and all-save a little for garnish at the end
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
the zest and juice from 1/2 lemon-cut other half into wedges for serve if you wish
serves 2 as a main dish or 4 as a side dish-can be easily doubled
prep and cooking time 1/2 hour
Preheat oven to 350°. Pour frozen shrimp in a colander and rinse with cold water just to separate and get some of the chill off. Let them hang out in the sink while you work on the butter.
In the bowl of a food processor, add cold butter, garlic, lemon juice and zest, salt, pepper, parsley, and red pepper flakes. Pulse until combined (will be crumbly).
Lay shrimp in one single layer on a rimmed baking sheet. Sprinkle cold butter mixture over the shrimp and pop in the oven.
Bake until the shrimp are pink and curled up a bit and butter is hot- this will take 15-20 min depending on your oven and the size of your shrimp. Pour the shrimp and all of the butter sauce on a serving platter and sprinkle with the reserved fresh parsley and lemon wedges♥Enjoy
•It’s just easier to use peeled shrimp when adding to salads or on top of pasta. If you can only find shrimp with the shells on add 5-7 min more in cooking time, but make sure they are also deveined and either you or your guests can peel them.