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
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
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.