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 want to eat shrimp, not rubber.

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