Easy-made skillet-fried shrimp

Cold, Hard Football Facts for Jul 26, 2005



Shrimp is one of our all-time favorite foods. It's incredibly easy to whip together and tastes great no matter how you cook it – whether steamed, boiled or fried; or whether mixed in with tacos, omelets, jambalaya, gumbo, soups, rice or risottos.
 
This is a very easy and satisfying shrimp recipe that even you – yes, you, there at the computer – can make without f*cking up. Your friends will be quite impressed with your budding culinary skills. Serves two.
  • ½ pound of EZ-peel extra large or jumbo shrimp (plumped if possible), shells are personal choice. We like to remove them first
  • 1 lemon, quartered
  • 4 to 5 cloves of garlic, crushed or minced finely
  • A hunk of butter, about 2 Tablespoons (or butter mixed half and half with olive oil)
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh-ground black pepper
  • Optional: ½ to 1 teaspoon Old Bay or generic seafood spice blend (Emeril's, Paul Prudhomme's, etc.)
Melt butter in cast-iron skillet over medium heat (if it's too high, the butter will burn). Add garlic, sauté for about 2 or 3 minutes. Add the shrimp, salt, pepper and optional spices. Squirt with a quarter of a lemon. Stir regularly until shrimp is cooked through, about 4 minutes. Remove skillet from heat, squirt shrimp with some more lemon and eat right from the skillet.
 
This dish takes literally 15 minutes to whip together, from start to finish, making it a great tailgate treat. However, once cooked, the shrimp will last for a few days in the refrigerator and they taste just fine cold. So don't be afraid to make these ahead of time and serve chilled on gameday.

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