This is one of Mr. Dave’s favorite suppers. Succulent fresh shrimp, cooked to a glistening pink perfection in a butter sauce flavored with fresh ground black pepper, garlic, fresh squeezed lemon juice, and parsley served over a bed of jasmine rice. It’s delicious and easy to prepare.
This is my recipe:
1 pound of medium-sized raw shrimp, shelled and deveined
1 stick salted butter
1 tablespoon chopped fresh garlic
Juice of one medium lemon
Zest of one medium lemon
1-2 teaspoons coarsly ground black pepper
2 tablespoons fresh parsley chopped
Note: I don’t use salt in this recipe as the brand of salted butter I use contains enough salt to season the entire dish. If you use unsalted butter, you will need a light sprinkle of sea salt over the shrimp prior to cooking.
STEP ONE: Prepare the Ingredients
Because this dish cooks quickly, you need to have everything ready to go before you begin cooking. This includes the rice I serve with the shrimp. I always start cooking the rice before I prep the ingredients for the shrimp part of this dish. By the time the rice has finished cooking, the dish will be cooked and ready to serve.
Shell and devein the shrimp: Properly peeled and deveined shrimp are a key component to this dish. If you aren’t familiar with how to do this task, here is a link to a great YouTube video courtesy of Le Cordon Bleu that will show you exactly how to peel and devein raw shrimp – How to Shell and Devein Shrimp.
Zest and juice the lemon: Zest the lemon first, then cut lemon in half and extract the juice.
Peel and chop the garlic: Peel the garlic and chop roughly. I prefer a roughly chopped garlic to a finely chopped version. The goal is to have a full tablespoon chopped and ready to go.
Chop Parsley: Chop up some fresh parsley. You will need two tablespoons.
Pat dry and season shrimp: Lay shrimp in one layer on a paper towel. Use another paper towel to remove any excess moisture from shrimp. Season both sides of shrimp with freshly ground black pepper. If you are using unsalted butter, also salt lightly. If you use salted butter, do not add any additional salt at this time.
STEP TWO: Let’s Cook!
Melt 1 stick of salted butter over medium high heat in a ten-inch or larger pan. It’s a good thing if your shrimp can rest in one layer in the pan, but it’s not essential.
When butter is melted and foam begins to settle, add garlic and cook for about one minute making sure you don’t brown the garlic. You want the garlic to soften and season the butter thoroughly. Keep heat on medium high. You want your garlic butter to be hot when you add in the shrimp.
Next, add in the shrimp. Cook 3-4 minutes while stirring and turning the shrimp in the butter/garlic sauce until shrimp turns pink and curls up.
When shrimp has cooked for 3-4 minutes, add in lemon juice and lemon zest. Stir together well over medium-high heat to ensure that butter and lemon are well mixed and all your shrimp are bathed in that yummy sauce.
Arrange shrimp over a spoonful of steaming hot Jasmine rice and then pour on a ladle or two of that scrumptiously decadent sauce over all.