by Andrea Froncillo with Jennifer Jeffrey
from The Stinking Rose Restaurant Cookbook
(Ten Speed Press, 2006)
Serves 4 to 6
It turns out that mussels aren’t the only sea creature that tastes good when roasted in an iron skillet; shrimp, too, are finger-licking good when cooked and charred a bit in the shell, and then peeled and eaten at the table.
This is, admittedly, a messy, drippy dish, just the right kind of meal for a casual evening with close friends who have no hesitation about digging in. Just don’t forget the warm hand towels.—Andrea Froncillo
convert Ingredients
For the garlic compound butter
2 cloves garlic, diced
1 tablespoon small capers
Juice of 1/2 lemon
2 tablespoons dry white wine
1/4 cup unsalted butter, at room temperature
For the shrimp
3 tablespoons olive oil
1 teaspoon grated lemon zest
4 teaspoons minced fresh flat-leaf parsley
1 teaspoon garlic salt
1 1/2 pounds large shrimp (21 to 30 per pound) in the shell
Freshly ground black pepper
Garlic Compound Butter, for serving
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Directions
Make the garlic compound butter
1. In a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended. Pour into a ramekin.
2. Use now or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
Make the shrimp
1. In a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt. Add the shrimp and toss to coat. Refrigerate for 30 minutes to 1 hour.
2. Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it. Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color. Remove from the heat. Sprinkle with the pepper and the remaining 2 teaspoons parsley.
3. Bring the hot skillet directly to the table, placing it on a heavy trivet. Place the ramekin of compound butter in the center of the skillet. With your fingers, peel each shrimp and dunk it into the compound butter.
Recipe © 2006 by Sex and the Kitchen, Inc.. All rights reserved.
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[Tracey G.] If you’re a fan of garlic, you’ll love this recipe. It was easy to throw together and was packed with a lot of flavor.
Warning:This is a messy dish, because each eater has to peel the shrimp. I wouldn’t consider this for a formal occasion, but it would be perfect for a casual gathering of friends and family who don’t mind garlic breath!
[Mary Capps] Simple, brilliant, and delicious. I’d highly recommend this as an appetizer or tapas plate, but be sure to include plenty of napkins or towels and a bowl for the shrimp shells, as it’s quite messy. I served this with a small green salad and butter flake rolls, and it was a perfect evening meal.
[Leanne Abe] Quick and tasty, plus a delicious butter dipping sauce. Do use the larger shrimp, as it makes the peeling worth the effort. The next time I make this, I’ll add fresh garlic to the marinade. It’s perfect for a barbecue or indoor dinner.
[Valerie Peterson] This one hits the “keeper” trifecta: quick, easy, and very, very tasty. (Shrimp and gobs of garlic-caper-lemon butter. How could you go wrong?) Good quality shrimp is critical—the simplicity of the recipe throws the flavors into high relief. Because of the dirty-hands factor, this goes in the “good friends” file for a fun appetizer or casual supper.