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.

* 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

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.

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Braised Lamb Shoulder with Red Wine Sauce

Braised lamb is a hearty dish, which I prefer to skip over in the hot summer days. Now that the days are getting shorter and colder, it’s time to go back to it.
The following stew has few ingredients, yet lots of flavor; from the use of red wine as the cooking liquid, and from the aromatic “Herbs de Provence” mix seasoning. The dish is quick to assemble and prepare, and is perfect for easy entertaining. Continue reading

Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce

Whenever I prepare lobster rolls (click HERE for the recipe), I cook one or two extra lobster tails, to use in different dishes.
This time, I decided to use the cooked lobster in a quick and light pasta dish. I opted for a lemony butter sauce, as the lemon beautifully complements the somewhat sweetish flavor of the lobster meat, and butter, as it simply makes everything better. Continue reading

Beef Kebabs with Zhoug and Harissa Raw Onion Relish Ronit Penso

Beef Kebabs with Zhoug and Harissa Raw Onion Relish

Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading

Shrimp, Flowering Chives and Rice Flour Fritters

When I saw a bunch of flowering chives at the store, it immediately drew my attention. Smelling the flowers, I was expecting, probably due to their lavender color, that they would have a sweet floral smell. However, to my surprise, they had fresh onion scent, similar to that of the chives. I later learned that the flowers are edible and can be used in the same way chives is used. Continue reading

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