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Ingredients
- 6 Shrimp, raw, headless
- 2 ounces garlic lemon butter
- 1 teaspoon capers
- 1 teaspoon seasoned bread crumbs
- 1 teaspoon parmesan cheese, grated
- 2 lemon wedges
- 2 small pieces kale to garnish
Details
Servings 2
Preparation
Step 1
Remove legs from shrimp, split down the back, devein and wash. Carefully pull shrimp away from shelll to loosen meat, leaving attached to tail.
Place shrimp back in shell and lay in shallow pans, shell down. Brush with garlic lemon buttter to prevent dehidration. Cover and keep refrigerated at all times until ready to cook.
Place shrimp in an 8-inch saute pan with tails against the sides of pan. Add garlic lemon butter and capers. Cover with lid, leaving tails above lid edge.
Place over low heat and simmer until shrimp appear white rather than translucent. Do not overcook. Sprinkle shrimp with seasoned bread crumbs and parmesan cheese. Remove shrimp from saute pan.
Place a pewter ramekin (or small dipping dish) in the center of a round hot, sizzling plate. Arrange shrimp around the ramekin with the tails against it. Spoon 1 ounce garlic lemon butter (including all the capers) over the shrimp. Pour remaining Garlic Lemon Butter into the ramekin or dish. Garnish with kale and lemon wedge.
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