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.

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

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

Roasted Chicken Legs with Sage, Lemon and Potatoes

As I was considering flavorings for another dish of chicken legs, I noticed a beautiful fresh bundle of sage, and the quest was over. Continue reading

Ginger-Lemon Summer Fruit Cake with Fruit Compote

Fruit cakes are high up on my favorite cakes list, and with summer fruits in abundance, it is only natural to bake them even more often.
This time, I used a combination of black plums, apricots and peaches, which I paired with freshly grated ginger, lemon juice, lemon zest and hard apple cider – to enhance the fruits’ flavors and aroma. Continue reading

Pan Fried Gulf Shrimps with Tomatoes, Anchovies and Capers Sauce

Hot summer days mean quick to prepare light dishes, and the one I have here is a good example of that. The sauce can be cooked in less than 15 minutes, the shrimps cook quickly, and a tasty dish is served in no time. Continue reading

Puffed Rice Squares with Tahini and Honey

Puffed rice treats are popular as a quick snack, known mostly in its commercial version, which is overly sweet and far from healthy.
While the treats are quick and easy to make at home, unfortunately, too many of the homemade versions list ingredients such as sugar coated puffed rice, artificially flavored commercial marshmallows, corn syrup and other similar additions, that make them just as bad as the store-bought ones. Continue reading

White Beans, Tuna and Pasta Salad

The tasty pairing of tuna and beans in a salad is known in the Italian kitchen, and it is one of my favorites. As I’m also a fan of tuna-pasta salad, I’ve decided to combine both, as you can see in the following version. Continue reading

Stewed Rhubarb Two Ways

Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately.
After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading