Lemon Pepper Shrimp

lpsdishdoneThis 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.


Assemble all your ingredients before 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.


Prep the ingredients before you begin to cook

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.


         Pat dry and season shrimp

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.


Melt 1 stick of butter over medium high heat

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.


Sautee garlic. Watch carefully to make sure it doesn’t burn

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.


Add shrimp and cook until shrimp turn pink

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.


Add lemon juice and lemon zest and stir well

Remove pan from heat and taste your sauce.  Adjust salt level, if necessary.   Adding additional sea salt is dependent upon how salty the butter you used was.   After adjusting seasoning,  return the pan to medium high heat and bring sauce to a light simmer, stirring constantly.  When sauce reaches the simmering point, remove pan from heat and sprinkle fresh parsley over all.


Remove from heat and sprinkle on parsley

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.


                                    Serve over jasmine rice





About Rennie

Welcome to my blog. My name is Rennie. I am 66 years old, retired, and married to a truck loving guy named Dave. We live in the beautiful Pacific Northwest within the state of Oregon, USA. We are a household of two humans and one senior citizen kitty. I named my blog after two things I love to do. MuddiWorks is what I call my studio (a.k.a. extra room in our house where I keep all my art stuff). Kitchen Spurts is the term I came up with to describe my forays into the kitchen to cook. I am presently involved in the exploration of what it's like to be a financially insecure retired person. My blogs will be about things that interest me, amuse me, or irk me. My blog is my vent place.
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