Peel and Eat Shrimp

Name: Peel and Eat Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 4 cloves garlic (peeled and minced); 59 milliliters hot sauce (or to taste); 1 pinch kosher salt; 1 lemon (thinly sliced); 118 milliliters freshly squeezed lemon juice; 1 pinch freshly cracked black pepper; 1 teaspoons crushed red pepper flakes (or to taste); 2 Tbsps rosemary leaves; 454 grams to large shrimp (unpeeled); 8 Tbsps unsalted butter; 59 milliliters Worcestershire sauce

You can never have too many main course recipes, so give Peel and Eat Shrimp a try. This recipe makes 2 servings with 705 calories, 48g of protein, and 49g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, butter, pepper flakes, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Heat a large (at least 12-inch) cast-iron skillet over medium-high heat.

Equipment you will use

Frying Pan

Add butter, and cook until melted and foamy, but do not let it brown.

Ingredients you will need

Butter

Add the lemon slices in a single layer and cook them undisturbed until they begin to brown, about 4 minutes. Flip the lemon slices and add rosemary, red pepper flakes, garlic, lemon juice, Worcestershire and hot sauce; bring a simmer. Season the shrimp with salt and pepper then add them to the skillet. They should sizzle as they hit the pan. Cook, stirring and turning often, until they are pink and firm to the touch, about 3 to 4 minutes total.

Ingredients you will need

Red Pepper Flakes