This recipe is based on two pounds of shrimp, which should be more than enough for a family or one or two very hungry people.
You will need:
Two pounds of raw (shelled and deveined) shrimp
A cup of butter
Two to three tablespoons of fresh lemon juice
A tablespoon of parsley
A tablespoon of chopped, fresh garlic
Optional: one to three tablespoons of Dijon mustard, for an added zip
How to Bake Shrimp (in a Lemon Garlic Sauce)
Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius.
While your preheating your oven, place a cup of butter in a small saucepan over medium heat. Add your lemon juice, parsley and garlic to the butter and stir it around until the butter is completely melted. If you choose to use Dijon mustard, you would add it now as well.
Arrange your shrimp in a baking dish. Any dish will do. Even a cookie sheet covered in foil if you’re really desperate. Pour your melted lemon garlic butter mixture overtop of the shrimp. Try to get it on every piece. Full coverage is kind of important.
Bake the whole thing in the oven for about twelve to fifteen minutes.
Tips for Baking Shrimp
You can tell the shrimp is about done when it turns pink and opaque.
Always buy shelled and deveined shrimp. It’s just terrible doing that part. Trust me.
Substitute the lemon juice out in place of lime juice for a softer citrus flavor. You can follow our guide on how to get more juice from a lime and actually only use a lime or two for the whole recipe.
Between a quarter of a cup and a half cup of (preferably) light mayonnaise
A half teaspoon of dry mustard
A half teaspoon of white vinegar
A quarter teaspoon of each salt and pepper
And paprika, to make your finished product look all deviled-eggsy
How to Make Deviled Eggs
Deviled eggs are actually extremely easy to prepare. Once you have hard boiled your eggs (check out this guide on hardboiling eggs perfectly if you’re not completely confident) there is only a few steps to make your deviled eggs.
Cut your hard boiled eggs lengthwise and remove the cooked egg yolks. They should pop out very easily, if you did a good job hard-boiling the eggs.
Throw the egg yolks in a bowl and add your dry mustard, white vinegar, and your salt and pepper.
Start mixing in your mayonnaise – you should start with a quarter of a cup. A quarter of a cup of mayonnaise will give you a fairly firm consistency, so feel free to gently add more to the mixture to get a consistency you are happy with. There is no hard rule, but if you go over half a cup, you have more than likely gone too far.
Once you’ve mixed everything together you can re-add it to the egg white shells. Put it where you removed the yolks from.
Place your almost-finished deviled eggs onto a plate, sprinkle them with paprika, cover them up, and put them in the fridge. Let them cool for a few hours and you’re done.
Tips for Making Deviled Eggs
You can add horseradish or some chopped green onion or basically anything you want. But then that wouldn’t be classic, would it?
Deviled eggs get a bit better when they’ve been given a good amount of time to cool. It’s best practice to make them the night before you plan on eating them.
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Shrimp is one of those foods that you should buy partially prepared. No one wants to bother de-veining shrimp. So with this recipe it will be assumed you’re using peeled and de-veined shrimp.
Ingredients in Garlic Butter Shrimp
You’re going to need a bunch of medium sized uncooked shrimp.
You’ll also need:
Cooking Your Shrimp
Put a large skillet on the stove and throw in a quarter cup of butter. Set to medium-high heat.
While that’s warming, finely chop two or three garlic cloves.
Once the butter has melted and your skillet is reasonably hot, throw in the chopped garlic cloves and one pound of shrimp. Heat until the shrimp turns pink, which should take about five minutes.
Now add a bunch of lemon juice. Three or four tablespoons is a safe guideline, but feel free to play with it. It’s your shrimp.
Simmer for about two or three more minutes. And you’re done.
Tips for Making Garlic Butter Shrimp
Serve with rice. Or just eat a whole ton of shrimp.
Tell people you got the recipe from Red Lobster. Because that’s more interesting than where you really got it. And this will end up tasting pretty much the same, anyways.
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Homemade Mozzarella Stick Ingredients
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