Saturday, May 8, 2010

Drowned Shrimp

Mmmm...butter. Not for those of us who diet regularly or watch our cholesterol, but every once in a while its nice to fall off the wagon. Leaving the tails on leaves you with a nifty handle and it becomes finger food in the process! How fun is that...playing with your food at the dinner table and not getting in trouble.

If you are using frozen shrimp instead of fresh here's a tip for easy thawing and keeping them from smelling fishy in the process. Pour your shrimp into a bowl with cold water and one sliced lemon. The shrimp will defrost in no time and the acid from the lemon will keep them smelling fresh like the sea instead of getting a chance to oxidize and smell "fishy".

Drowned Shrimp

  • 3 lbs peeled and de-veined raw shrimp
  • juice of one lemon
  • 2 t chopped garlic
  • 1 lb unsalted butter
  • 1 t black pepper
  • 1/8 t cayenne pepper
  • 1/4 C white wine (optional)
  • Salt to taste.

Melt butter and add garlic, peppers, wine and lemon juice. Place shrimp in a 9X13 inch baking dish. Pour butter mixture over the shrimp. Bake in 400F oven 15-20 minutes until bubbly and shrimp are no longer pink. Serve with a loaf of sourdough or french bread for dunking in the broth!

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