36. Pan-Seared Shrimp with Garlic-Lemon Butter

Date Cooked: November 8, 2008
Page: 520
Rating: A

I was looking for a quick dinner to throw together and still had some shrimp left from all the Pad Thai I have been cooking. I must say that the Pad Thai I cooked awhile back has been made and consumed several times now. I really love fresh Pad Thai… but you didn’t come here for a rehash of the Pad Thai post. Today I am talking about a dish that will probably put me in the hospital.

This recipe is extremely easy, and if you like shrimp, truly delicious. I peeled the frozen raw shrimp I had left and then seared them in a sauté pan with a little oil. I no longer bother deveining shrimp that are size large or smaller since the textural difference is not noticeable (by me or my wife) and therefore not worth the effort. I haven’t cooked any really large shrimp so I’ll see about deveining them when that day comes. The shrimp get seared for a few minutes before they get drowned (3 tablespoons) in butter, garlic, lemon juice and parsley. They cook off heat for a few more minutes and then they are ready to serve.

Here is where I could have put myself in the hospital. I served this with spaghetti squash. Now I obviously was not thinking as I prepared the squash because I mixed it with 3 tablespoons of butter, parmesan cheese and some salt and pepper. I served the shrimp over the squash and poured all of the garlic butter on top. You can see the heart attack inducing butter in the photo. So for those counting at home this dish had 6 tablespoons of butter. I was dining alone and consumed all of it, but I didn’t regret one bite. Had I been thinking correctly though, I would not have added any butter to the squash.

Rating: A. I love garlic shrimp. Not much else to say.