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. Slideshows:  Great Shrimp Recipes 

Owen Kenworthy
October 2013

Gallery

© John Kernick

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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.

Make Ahead

The spiced butter can be refrigerated for up to 1 week or frozen for 1 month.

Notes

Piment d'Espelette is a mildly spicy, ground red pepper. It's available at specialty food shops, or at zingermans.com.

Suggested Pairing

Try a fragrant, full-bodied white.