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
1/2 tablespoon Madeira
1/2 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons ground mace
1 teaspoon piment d'Espelette (see Note)
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
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
How to Make It
Step 1 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.
Step 2 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.
The spiced butter can be refrigerated for up to 1 week or frozen for 1 month.
Piment d'Espelette is a mildly spicy, ground red pepper. It's available at specialty food shops, or at zingermans.com.
Try a fragrant, full-bodied white.
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