It’s almost a guarantee that over this holiday season you’ll need to do at least one meal for unexpected guests—the ones you really want to stay for dinner.  That’s where that bag of shrimp in your freezer comes in.  This quick dinner takes less time to whip up than it will take to defrost the shrimp (between two damp tea towels—about 30 minutes).  The simple recipe can easily be expanded for a crowd—use 2 sheet pans.  Serve over spaghetti, rice or grits and you’re all set.

  • 2 lemons—1 cut into serving wedges
  • Olive oil
  • 1 c dry white wine
  • 3 tblsp butter
  • 1 lb shrimp—peeled
  • Shaved garlic to taste
  • Red pepper flakes
  • Salt and pepper
  • Chopped fresh parsley for garnish

Pre-heat broiler.  Line sheet pan with foil and lightly coat foil with a bit of oil.  Cut 1 lemon into ¼” slices—spread in single layer in pan—coat slices with oil and sprinkle with salt.  Add wine to pan—avoid pouring on lemons.  Broil lemons 8-10 min. until charred in spots and wine has reduced by half—watch carefully!  Melt butter in saucepan—remove from heat and add shrimp, garlic, salt, pepper and red pepper flakes.  Remove sheet pan from oven—turn off broiler and set oven to bake at 450’.  Spread shrimp mixture evenly on charred lemons and reduced wine, return to oven and cook 3-5 minutes until shrimp are cooked through.  Toss all in bowl—top with chopped parsley and remaining lemon wedges.

The Kitchen Hive

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