Buttery Shrimp With Butter and a Wee Bit More Butter. What?

Back when I was a kid we’d watch Blossom and the Fresh Prince of Bel Air on Monday nights. Fast forward a billion years and I’m watching PBS cooking shows and the local news.

Where did the time go?

Why am I almost 35?

Wait, is that a JOWL I SEE?

Someone will pay.

*send help*

Broiled Buttery Shrimp With Spinach and Crusty Bread:

What it takes for 2:

* 1 pound frozen, raw shrimp: thawed, peeled and deveined

* 3 Tbs. softened butter

* 2 cloves garlic, minced

* 1/4th fresh parsley, chopped

* pinch of smoked paprika

* pinch of cayenne

* pinch of salt

* good grind of pepper

* some good crusty bread, buttered and toasted

* 4 cups baby spinach

* 1 tsp. extra virgin olive oil

In a small bowl, combine the butter, garlic, parsley and spices. Mix together with a fork until well combined.

Heat the broiler on high. On a rimmed baking sheet, arrange the shrimp in a single layer and dollop each one with a dab of butter. Broil it for about 3 minutes, until the shrimp is opaque and the butter melts. I know. Dying aren’t you?

In a small sauce pan, heat the oil and wilt the spinach just slightly. Throw in a pinch of salt and pepper. Remove from pan.

Serve buttery shrimp over the crusty bread with the greens. Maybe a good squeeze of lemon? Why not!

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