Here’s a great ready-in-a-jiffy recipe that’s delicious hot or cold. I made these shrimp for dinner last night, with a delicious side dish of lemony rice tossed with sauteed greens (click here for yesterdays post and my Lemon Rice with Spinach & Chard recipe).
Ray and I love seafood and shellfish, so we always have shrimp on hand. We buy our shrimp at Trader Joe’s, and keep a variety in the freezer … raw shrimp, cooked shrimp, shrimp in the shell (for jambalaya, paella, and bouillabaisse), shelled shrimp with the tail still on (for scampi or cooking on the outdoor grill), and fully shelled shrimp (for stir fries, pasta dishes, and salads). For this recipe, I use medium or large shrimp with the shell and tail removed.
Lemon juice and minced garlic are optional in this recipe. I decide how much of either (or both) to use based on what else I’m serving. Last night I used generous amounts of both, and I ate the leftovers cold for an early lunch today.
This is equally yummy made with fresh spring asparagus. Feel free to add a splash of white wine and a dab of butter at the end, if you’d like more of a sauce.