My children are fixated on shrimp. They're continually imploring me to purchase shrimp when they accompany me to the store. When I saw it discounted a week ago, I realized I needed to get a few and needed to have a go at something new. So I made Baked Butter Garlic Shrimp, and it was a hit.
I cherished that it was so natural to make and simply toss in the broiler. It additionally cooks super-quick, so it tends to be an actually snappy supper.
We were observing Mother's day (seven days late in light of the fact that I was away over Mother's Day). We had steak with our own, however I was supposing it would have been incredible hurled in pasta and sprinkled with Parmesan cheddar.
- 1 lb raw shrimp, peeled and cleaned
- 5 tbsp softened butter
- 3-4 large cloves garlic, crushed
- salt and fresh ground pepper
- fresh or dried parsley for garnish
- Lemon wedges, for serving, if desired
- Preheat oven to 425 degrees
- Smear butter evenly over the bottom of the baking dish
- Sprinkle the crushed garlic over the butter
- Add the shrimp, trying not to overlap if possible
- Sprinkle everything with salt and pepper
- Bake for 7 minutes and then stir/turn the shrimp and bake for 7-10 more minutes, or until shrimp is done.
- Garnish with parsley, if desired, and squeeze a lemon wedge over it, if desired.
- Serve as a side with steak, or toss the cooked shrimp and butter sauce with pasta. If you do this, cook the pasta while the shrimp is cooking for a quick meal.
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