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Skillet-Roasted Shrimp

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

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

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
  • 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.
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