Shrimp With Parsley-Garlic Butter
photo by Zurie
- Ready In:
6-8 appetizer servings
- 2 lbs unpeeled jumbo shrimp (or prawns, about 28)
- 1 cup butter, slightly softened
- 1 bunch parsley, remove stems, and mince leaves
- 5 -6 medium garlic cloves, minced
- 1 tablespoon lemon zest, grated (or minced)
- 2 teaspoons fine sea salt
- 1 teaspoon pepper
- 1. Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
- 2. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry.
- 3. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches).
- 4. Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes.
- 5. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.
Questions & Replies
Got a question? Share it with the community!
I also used frozen shrimp. It was very good. I was running short on time so I melted butter with all ingredients except the shrimp. Simmered for about 5 minutes then add the shrimp and simmered for another 5 minutes. I made this along with a small piece of chicken I had. <br/>Made for 2012 Zaar Cookbook Tag Game
Made for ZWT7 (Pacific). I had enormous jumbo shrimps, and Kimmie, an explanation why mine are not butterflied on the photo! I'd already taken the shells of -- I had another recipe in mind but was short of certain ingredients, so back to the cookbook, and I found yours! Normally we do our prawns (shrimps) with the shells on -- always more flavorsome!! Your recipe is how I usually do nice big prawns -- simply. With butter, parsley and lots of garlic it's a match made in heaven! I used half butter, half olive oil. Thanks ... simplicity wins!!!
RECIPE SUBMITTED BY
<p>Update, February 2013: My husband and I finally bought my first house!? I have been having fun cooking and baking in my new kitchen.? The funny thing is, that I am already planning on remodeling and designing my dream kitchen and find myself making my list of dream features as I make my food.com recipes.</p> 8787359"