Delicious Buttery, Garlicy, Lemony, Spicy Shrimp

I was (again) wandering punchfork last night and searched for "Paleo Shrimp" and this jumped out at me. First off, it's really a Paleo cheat because it uses a lot of butter. Butter is "ok" from time to time. I use butter now and then and I'm careful to buy the "Happy Butter" as I call it. Grass fed cows, free-range, no funky stuff fed to them or injected.. so yeah, happy butter!

I also served it with some homemade french bread because the sauce you end up when it's cooked is just too good to waste so you can either pour it in a glass and drink it or use some french bread to sop it up. The latter won't make you feel dumb. ;)

You're going to need:

2 pounds Raw Shrimp, Cleaned and Deshelled
2 sticks COLD Unsalted Butter Cut Into Pieces
1 teaspoon Sea Salt
4 cloves Garlic, Peeled
1/4 cup Fresh Parsley
1/2 teaspoon Crushed Red Pepper
1 whole Lemon, Juiced

Preheat oven to 375 degrees (190.6 C).

Get out your food processor. You're really going to need one to make this painless. Use the blade attachment that chops everything up.

In the bowl add your cut up COLD butter pieces. It's important that it's cold and hard butter or it's not going to crumble right. So butter, sea salt, garlic, parsley, crushed red pepper and the lemon juice.
Pulse it until it's all combined and kinda crumbly. 

Get a baking dish out (I used a 8x11 casserole pan) and lay the cleaned shrimp out all flat in one layer. The original recipe calls for the shells to be left on and then peel them as you eat them BUT, from experience, when you cook shrimp with the shells on and then peel them to eat, all of the good taste comes off with the shell! SO... I'm saying deshell, clean and put on the tray all nice and flat.

Sprinkle the butter mix all over the shrimps and pop in the oven. You're going to want to cook them until the shrimp is pink on the outside and opaque in the middle and butter is hot and bubbly. It took me about 13 minutes and Gary said it was cooked perfectly.

Next, take your plate and serve the shrimp up with big spoonfuls of the butter sauce that you can use your french bread to get off of your plate. The butter sauce is the best part in my opinion!

(image courtesy of punchfork stock)