Shrimps with Garlic, Lemon, and Parsley Butter Sauce

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.

Baby Hakurei Turnip Soup

When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading

Blueberry, Lavender and Lemon Marbled Cake

Buying more blueberries than needed, I decided it would be a good idea to bake a cake with them. However, I didn’t want to just add them into a cake batter, but rather, have them in a sort of separate layer in the cake. Continue reading

Filo Triangles with Zucchini-Tomato Filling

The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe). Continue reading

Roasted Chicken Thighs with Cider, Mustard and Honey Marinade

One of my favorite ways of marinating chicken is using hard apple cider (check HERE for a recipe), and I was planning to do that again. However, this time I wanted to add another layer of flavor to the cider marinade. Continue reading

Apple, Pineapple and Honey Mini Tarts

After enjoying filled cookies made with sweetened condensed milk dough (click HERE for the recipe), I knew I wanted to use this dough in more than one way. The following tasty mini tarts are the result of this decision. Continue reading

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading

Quick Onion-Cheese Flat Bread

What to do if you’re craving fresh bread out of the oven, but you don’t want to invest  the time in waiting for the yeast to proof? This tasty rustic bread is the answer: it can be made in 30 minutes, baking time included! Continue reading

Blueberry Nectarine Crisp with Spelt Flour and Coconut

A crisp is one of the easiest and tastiest fruit desserts. The combination of warm, juicy fruits layer, with a crispy sweet topping, is a perfect ending to a summer lunch or dinner.
In the version I have for you here, I used spelt flour instead of white flour, and mixed it with rolled oats and shredded coconut, along with butter and warm spices. Continue reading

Minced Pork with Coconut Milk and Curry

Minced pork dishes are known in different Asian cuisines. This quick way of cooking the meat, with lots of flavors and fresh ingredients, makes it perfect for a light lunch.
The version I have here was heavily inspired by the Thai cuisine, but it doesn’t follow any traditional recipe, and cannot be considered authentic/ethnic by any means. Continue reading

Apples, Cherries, Lime and Honey Cupcakes

Quick and easy to assemble and prepare, the following tasty cupcakes will fill your kitchen with wonderful fragrance of honey and lime. Continue reading