Ingredients
- 1 lb. jumbo shrimp, shelled and deveined
2 tbsp unsalted butter
1 tbsp minced garlic
1 tbsp freshly chopped flat-leaf parsley
1 freshly squeezed lemon
1 tbsp grated lemon zest
Kosher salt
Ground black pepper
Directions
Shell, devein and dry shrimp (leave tails on).
Season shrimp with salt and pepper.
Heat a large skillet over medium heat, add butter.
When foaming subsides, raise heat to high and add shrimp in single layer.
Cook shrimp for one minute.
Add garlic and cook for an additional minute.
Turn shrimp over and cook for two more minutes.
Transfer shrimp to a serving bowl.
Return the skillet to medium heat, add lemon juice.
Scrape any browned bits from bottom of pan with wooden spoon.
Boil liquid for 45 seconds, then add the zest and parsley to the sauce.
Pour sauce over shrimp and toss to combine.
Season shrimp with salt and pepper.
Heat a large skillet over medium heat, add butter.
When foaming subsides, raise heat to high and add shrimp in single layer.
Cook shrimp for one minute.
Add garlic and cook for an additional minute.
Turn shrimp over and cook for two more minutes.
Transfer shrimp to a serving bowl.
Return the skillet to medium heat, add lemon juice.
Scrape any browned bits from bottom of pan with wooden spoon.
Boil liquid for 45 seconds, then add the zest and parsley to the sauce.
Pour sauce over shrimp and toss to combine.
I don't know if my palate isn't enhanced for this or...what the problem was. This was not a palatable meal. I don't know what could have fixed this. It was bitter, had a horrid after-taste. I think had I added a cream sauce, it would have made it a lot better, but murdered it from a nutritional standpoint. I'd have to really consider some alterations before even thinking about making this again.
No comments:
Post a Comment