Sautéed Shrimp with Gremolata and Spiced Butter
- TOTAL TIME: 30 MIN
- SERVINGS: 4
These large, sweet head-on shrimp are sautéed in a butter that's flavored with a mix of spices, including mace. An ingredient usually used in baking, it adds gentle heat to the shrimp. The leftover butter is great with roasted fish, chicken or vegetables.
- 1/2 tablespoon Madeira
- 1/2 tablespoon freshly squeezed lemon juice
- 1 1/4 teaspoons ground mace
- 1 teaspoon piment d'Espelette (see Note)
- Kosher salt
- 1 stick unsalted butter, at room temperature
gremolata and shrimp
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 tablespoon minced lemon zest
- 1/2 teaspoon minced garlic
- 12 large head-on shrimp (about 1 1/2 pounds)—heads and tails left on, bodies shelled and deveined
- Kosher salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- MAKE THE SPICED BUTTER In a small bowl, combine the Madeira, lemon juice, mace, piment d'Espelette and 1 1/2 teaspoons of salt; mix well. Let the spice mixture stand at room temperature for 10 minutes, then mix in the butter.
- PREPARE THE GREMOLATA AND SHRIMP In a small bowl, combine the parsley, lemon zest and garlic. Season the shrimp with salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil. Add half of the shrimp and cook over moderately high heat, turning once, until golden brown and just cooked through, 2 to 3 minutes per side. Add 2 tablespoons of the spiced butter to the skillet and cook until lightly browned; add 1 tablespoon of the lemon juice and toss to coat the shrimp in the sauce. Using tongs, transfer the shrimp to a serving platter. Strain the butter sauce through a sieve into a small bowl. Repeat with the remaining olive oil, shrimp, lemon juice and 2 more tablespoons of the butter. Season the butter sauce with salt and drizzle it over the shrimp. Top with the gremolata and serve.
Try a fragrant, full-bodied white.