Wednesday, June 29, 2011

Sauteed Shrimp


Last night we revisited some old recipes!  I had a bag of shrimp in the freezer and all the spices were in the cupboard so it was a no-brainer.   I love this dish.    Saucy gave me this recipe over 20 years ago (hmmm I wonder if she remembers...)  I hope you'll like it as well.  It's really simple.  Serve this over rice and add a vegetable and you're good to go.

Shrimp Saute
1 lb (I used 2!!) shrimp
1/4 cup butter
2 TBSP lemon juice
1 tsp parsley flakes
1 tsp chives
1/2 tsp tarragon leaves
1/2 tsp dry mustard
3/4 tsp season all (personally, I think it should be less, but you be the judge)
1/8 tsp Cayenne pepper 
1 tsp garlic powder

Shell and devein the shrimp. 
Melt butter in skillet, add lemon juice and seasonings.
Saute shrimp in hot herb butter over medium heat, about 8 minutes, or until pink.
Serve hot and over rice.

Additional notes: 
I didn't use the Cayenne pepper in this dish last night, and I think I prefer it without now.
If you don't have fresh shrimp, it's perfectly ok to use the (thawed) frozen, pre-cooked kind.  Just adjust your times to accommodate..you want to eat shrimp, not rubber.

Enjoy!
and if you do try this dish, come back and tell me how you liked it!

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