One of my favorite ways of cooking shrimps is one of the simplest there are: a bold and tasty combination of very few ingredients – butter, lemon, garlic and parsley – which always works and takes no time to prepare.
My original plan was to use medium size shrimps for the dish, however, once I was about to thaw the shrimps, I realized that the bag I had was of small shrimps instead. As I didn’t want to start flipping each tiny shrimp while cooking, I decided to thread them on wooden skewers, even though those are usually used for grilling, and not for pan-frying. This proved to be a wise decision, as not only it made it easier to cook the shrimps, it also made for easier serving. This is a trick I will no doubt use again.
One more last minute change I’ve made, was to add Old Bay seasoning, along with lemon zest, to the simple basic original sauce. The result was even tastier and more fragrant than the what I originally had in mind. Try it and enjoy.
Notes:
* Old Bay seasoning is a popular aromatic blend of spices, used mostly for seafood. It contains celery salt, paprika, black pepper, cayenne, mustard powder, allspice, and some other spices. If you can’t find it, check for copy-cat recipes on the net.
Makes: 7
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
35 raw small shrimps, tail-off, peeled, deveined, thawed
7 medium wooden skewers
2 tsp Old Bay seasoning mix (see notes)
2 tsp lemon zest
3-4 garlic cloves
½ stick (55 grams) butter, soft
1 Tbs olive oil
1 tsp salt
2 Tbs fresh lemon juice
½ cup parsley leaves, roughly chopped
1. Pat-dry the shrimps with paper towels. Thread 5 each on each skewer. Sprinkle Old Bay mix and lemon zest on both sides. Let sit at room temperature for 10 minutes.
Meanwhile, peel and halve the garlic, remove the green germ, and chop finely.
2. Heat the butter and olive oil in a large frying pan, over medium-high heat. Mix in the salt and garlic and sauté lightly. Add the shrimp skewers, in one layer, and cook for 1-2 minutes. Flip over, add the lemon juice and half the amount of parsley, and cook for 1-2 minutes longer. Remove the skewers to a warm plate and keep in a warm place.
3. Increase the heat to high, and cook for 1-2 minutes, to reduce the sauce a bit.
4. Pour the hot sauce over the shrimps, scatter the rest of the parsley over, and serve immediately, with warm sliced baguette on the side.
Although I have Old Bay Seasoning in my pantry, for some reason, I always forget to use it. Thanks for the reminder. And this dish looks delicious!
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Thank you Ingrid, I’m glad you liked the dish. So funny – I do the same with Old Bay seasoning! Now that I’ve used it, I’ll try to remember to use it more often! 🙂
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That should tasta very good!
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Thank you, it was! 🙂
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Mmmm, this looks delicious! I’ve come back after quite a long break from blogging so I’d love if you checked out my recent post: https://madebybernadine.wordpress.com/2020/10/18/whole-wheat-sandwich-bread/
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Thank you Bernadine, I’m glad you liked the dish. I’ll check your post soon. 🙂
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Shrimps are a favorite and your recipe is basically how I make it except for the Old Bay Seasoning – genius! I don’t use it often enough and should especially when I cook fish/seafood. Like those above thanks for the reminder 🙂
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Thank you Judi, I’m glad you liked this version. I also didn’t use Old Bay seasoning for a while, and now got a new appreciation for it. I’ll definitely be using it more often from now on. 🙂
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I just checked my can and the “best by” date Is Nov.11, 2012! I think it’s time to buy a new can ha! ha!
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lol How funny! You can sell it as “vintage”…
One of the benefits of moving often, is that I get to throw away lots of such stuff! 🙂
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I love shrimps!!! this exactly how my grandmother was used to cook them!!! thans for refreshing my memory!!!!
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Thank you Matteo, I’m glad you liked the dish, and that it brought back such fond memories. There is a reason why these classic recipes are still around! 🙂
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Oh lovely flavours here Ronit! Love shrimp and the butter parsley sauce takes it to another level…So good:))
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Thank you Shy, I’m glad you liked the dish, This simple combination is so tasty. 🙂
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I should try to make fake (surimi) shrimp like that and see what happens.
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I think it can work well. Other options are any firm white fish, or firm tofu. 🙂
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Aha! Just got some perch – thank you for the idea, Ronit.
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Sounds like a plan! Hope you’ll enjoy it. 🙂
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Thank you.
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Good idea with the skewers!
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Thank you Felix. Sometimes laziness can bring good things! 🙂
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I find the skewers make it easier to fry and serve, but of course you can stir-fry them as you wish.
As for “shrimps” in plural, it is acceptable.
Check the following links for reference:
https://www.dictionary.com/browse/shrimp
https://www.oxfordlearnersdictionaries.com/us/definition/english/shrimp
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I’ll keep it in mind, if I’ll even get there…
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There is nothing like a skewer full of tasty shrimps…delicious 🙂
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Thank you Carol, couldn’t agree more. 🙂
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Shrimp Perfection! I think I tend to use olive oil with shrimp, unless it involves pasta. I might have to rethink that!
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Thank you Mimi, I’m glad you liked the dish. Olive oil is a great option, but butter also works so well here, especially as I’ve used both. Worth trying. 🙂
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Looks so yummy, I’m so in the mood for Shrimp now, but I guess that’s the whole point 😀
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lol Indeed – mission accomplished! 🙂
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😀
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Looks so delicious and perfectly done, beautifully presented as well .Old bay seasoning sounds like a perfect combination of spices for seafood.
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Thank you Nisha, I’m glad you liked the dish. It was very tasty. Old Bay seasoning worked perfectly here. 🙂
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Good combination of flavors !! 👍
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Thank you Suni, 🙂
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I could totally “pig out” on this amazing dish. (Did I say that out loud?!) 😜🍁🍤🍃
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lol I can fully understand, as I did it myself, with a nice piece of fresh baguette… 🙂
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Your shrimp with butter dish is making me think of New Orleans. I used to dine in an off the beaten track restaurant that made a dish very similar to this and then toss the sauteed shrimp with angel hair pasta and garnished with chopped parsley. I’ll be making this one as soon as I get some angel hair pasta…
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Thank you Ron, I’m glad you liked the dish, and that it brought back such tasty memories. This time I was aiming at an appetizer, but serving it with angel hair pasta is definitely a great option, which, now that you’ve mentioned it, looks like I’ll be making very soon! 🙂
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There are few dishes I would enjoy more than this Ronit! Perfect combination of flavors, and of course, I love anything that you can cook on a stick! What a nice idea.
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Thank you Dorothy. I’m glad you liked the dish. The pan fried skewers “trick” is definitely a keeper! 🙂
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I never would have thought to do this, but it makes complete sense!
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Laziness has its virtues! 🙂
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You know, skewers are really just big toothpicks! Old Bay and Cavenders Greek Seasoning are the only store-bought spice blends I use. They have rescued me on more than one occasion. Thanks for the recipe, and the skewers make a lot of sense!
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lol That’s a good point Bob! The skewers “trick” is definitely a keeper.
Some spice mixes are indeed a real time saver. I’m not familiar with the Greek seasoning, but I’ll check it out. Thanks for the recommendation. 🙂
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So delicious
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Thank you Tina. 🙂
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looks so yummy! I love shrimp the way you made it here.
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Thank you Michelle, I’m glad you liked the dish. This way of preparing shrimps is one of my favorites as well. 🙂
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These look so tasty!!
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Reblogged this on Recipe Goals.
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Oh yum.
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Thank you. 🙂
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