I am not a shrimp fan, but my family is. What’s a non-shrimp girl to do?
Weeknight Skillet Shrimp, with big flavors from an easy pan sauce, atop a pile of steamed brown rice, with some steamed green beans or broccoli along for the ride. A leftover roasted chicken thigh or grilled sausage for me, with the same sides, and we have dinner on the table in 10 minutes.
Seriously, from the time you reach in the freezer to get the bag of shrimp, you can have a delicious shrimpy dinner that will wow your family on a weeknight, in just about 10 minutes. Add another 2 minutes if you have to pause to open and taste the wine or yell at your 3rd grader to get a move on the homework.
While the shrimp is cooking, rinse the broccoli spears before you throw them in the microwave And, OK, maybe tack on a couple more minutes if you forgot to make the rice the day before and you don’t have any left over. Throw that in the rice cooker as soon as you walk in the door and before you start anything else, or call your spouse or kids from the car and tell them to put the rice cooker on while you are driving home.
And then call my kids for dinner, because they are ALWAYS up for shrimp!
Recipe: Weeknight Skillet Shrimp
With big flavors from an easy pan sauce, shrimp can go from frozen to dinner in about 10 minutes. It’s a lifesaver for quick dinners, with leftover brown rice.
- 1 pound large to extra-large (18-21 count or 31-40 count) frozen raw shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice (zest the skin first)
- 2 tablespoons white wine
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, crushed
- Pinch of salt
- A few grindings of black pepper
- 1/2 teaspoon lemon zest (optional)
- Tabasco, to taste
- 3 tablespoons finely chopped fresh Italian parsley
- Hot cooked brown rice
In a colander, rinse frozen shrimp under cold water. Leave in colander to drain well.
In a 12-inch skillet, heat oil, butter, lemon juice, wine, Worcestershire, garlic, salt, pepper, lemon zest and a squirt of Tabasco (if desired), until butter is melted and mixture is bubbling.
Add drained shrimp, stir and sauté for a couple of minutes, until shrimp turn pink and are cooked.
Serve spooned over hot cooked rice, sprinkled with chopped parsley for pretty. (Oops, I forgot the parsley while taking these photos!)