Prep 1 hr
Cook 15 mins
From The Stinking Rose Restaurant Cookbook
For the garlic compound butter
- 2 garlic cloves, diced
- 1 tablespoon small caper
- 1⁄2 lemon, juice of
- 2 tablespoons dry white wine
- 1⁄4 cup unsalted butter, at room temperature
For the shrimp
- 3 tablespoons olive oil
- 1 teaspoon grated lemon zest
- 4 teaspoons minced fresh flat-leaf parsley
- 1 teaspoon garlic salt
- 1 1⁄2 lbs large shrimp, in the shell (21 to 30 per pound)
- fresh ground black pepper
- To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
- Pour into a ramekin.
- Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
- To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
- Add the shrimp and toss to coat.
- Refrigerate for 30 minutes to 1 hour.
- Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
- Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
- Remove from the heat.
- Sprinkle with the pepper and the remaining 2 teaspoons parsley.
- Bring the hot skillet directly to the table, placing it on a heavy trivet.
- Place the ramekin of compound butter in the center of the skillet.
- With your fingers, peel each shrimp and dunk it into the compound butter.
The shrimp was very good and we all enjoyed it. None of us were fond of the dipping sauce, though. My garlic turned bright blue, but that is in no way the fault of the recipe, we all agree the capers gave the sauce an acidic pickley tone that didn't seem to fit. I will make this again and leave the capers out. Delish!