-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Iron Skillet Shrimp with Chili Lemon Butter
This versatile dish is just as delicious served with pasta or spooned over couscous as it is here with lots of toasted bread to soak up the sauce.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
10 minutesCook Time
5 minutesIngredients
Directions
In the small bowl of a food processor, combine butter, jalapeno, garlic, lemon zest and juice, 1/4 tsp salt and pepper; process until well blended. Slowly add 2 tablespoons oil and continue to process until smooth. Transfer to a small bowl and place in freezer until firm, about 5 minutes.
Toss shrimp in remaining 1 tablespoon oil and 3/4 teaspoon salt. Heat a large cast-iron skillet or a heavy-bottomed pan over high heat until very hot and beginning to smoke. Add shrimp in a single layer and cook, turning once, until they are opaque in the centre and pink in colour, about 2 minutes per side. Add tomatoes and stir briefly. Remove skillet from heat, add butter mixture and shake pan gently until butter has melted. Add parsley, stir and transfer skillet directly to table. Be careful as pan will be hot and be sure to protect table surface with a trivet or a cutting board underneath the skillet. Serve family-style with shrimp being spooned from the skillet at the table. Serve with lots of toasted bread for sopping up the pan juices.
Nutrients Per Serving
Nutrients per serving (based on 4 servings and including loaf of bread): 806 calories, 27 g fat, 42 g protein, 9 g fiber. Excellent source of vitamin E, thiamine, niacin, vitamin B12, folate, and iron.
Copyright © 2012 St. Joseph Media. All Rights Reserved.