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Serves

Ingredients
2 lbs. fresh large shrimp in their shells
8 T. butter
1/2 c. olive oil
1 T. lemon juice
1/4 c. finely chopped shallots or scallions
1 T. finely chopped garlic
1 t. salt
freshly ground black pepper
4 T. finely chopped fresh parsley, preferably the flat leaf Italian style
lemon quarters

Directions
  • Shell the shrimp, but be careful not to remove the last small segments of shell or the tail.
  • With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein.
  • Wash the shrimp quickly under cold running water and pat them thoroughly dry with paper towels.
  • Preheat the broiler to its highest temperature.
  • In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown.
  • Stir in the 1/2 cup of olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper.
  • Add the shrimp and turn them in the butter and oil until they glisten on all sides.
  • Broil them 3 or 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch.
  • Be careful not to overcook them.
  • With tongs, transfer the shrimp to a heated serving platter, pour the sauce from the pan over them, sprinkle with chopped parsley.
  • Garnish with lemon quarters, and serve.

The Cook:   Anonymous Keywords: seafood, shrimp
Category: Fish/Seafood
Cookbooks: Cooking with Carl, Hugh and Your Friends, All
Recipe #171 was added on February 11, 2007 by deebeeeff and last updated on October 17, 2021.


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