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
Skillet-Roasted Shrimp Recipe
- Quick Glance
- 25 M
- 1 H
- Serves 4 to 6
- 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
- 3. 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.
- 4. 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.
- 5. 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.
Hungry for more? Chow down on these:
Skillet-Roasted Shrimp Recipe © 2006 Sex and the Kitchen, Inc. Photo © 2006 Caren Alpert. All rights reserved.
Hello. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!