Sauteed Shrimp with Gremolata and Spiced Butter Recipe

Name: Sauteed Shrimp with Gremolata and Spiced Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon Madeira; 1/2 tablespoon freshly squeezed lemon juice; 1 1/4 teaspoons ground mace; 1 teaspoon piment d'Espelette (see Note); Kosher salt; 1 stick unsalted butter, at room temperature; 1/3 cup finely chopped flat-leaf parsley; 1/2 tablespoon minced lemon zest; 1/2 teaspoon minced garlic; 12 large head-on shrimp (about 1 1/2 pounds)heads and tails left on, bodies shelled and deveined; Kosher salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice

Servings: persons

1/2 tablespoon Madeira
1/2 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons ground mace
1 teaspoon piment d'Espelette (see Note)
Kosher salt
1 stick unsalted butter, at room temperature
1/3 cup finely chopped flat-leaf parsley
1/2 tablespoon minced lemon zest
1/2 teaspoon minced garlic
12 large head-on shrimp (about 1 1/2 pounds)heads and tails left on, bodies shelled and deveined
Kosher salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice

1
make the spiced butter In a small bowl, combine the Madeira, lemon juice, mace, piment d'Espelette and 1 1/2 teaspoons of salt; mix well.
2
Let the spice mixture stand at room temperature for 10 minutes, then mix in the butter.
3
prepare the gremolata and shrimp In a small bowl, combine the parsley, lemon zest and garlic.
4
Season the shrimp with salt and pepper.
5
In a large skillet, heat 2 tablespoons of the olive oil.
6
Add half of the shrimp and cook over moderately high heat, turning once, until golden brown and just cooked through, 2 to 3 minutes per side.
7
Add 2 tablespoons of the spiced butter to the skillet and cook until lightly browned; add 1 tablespoon of the lemon juice and toss to coat the shrimp in the sauce.
8
Using tongs, transfer the shrimp to a serving platter.
9
Strain the butter sauce through a sieve into a small bowl.
10
Repeat with the remaining olive oil, shrimp, lemon juice and 2 more tablespoons of the butter.
11
Season the butter sauce with salt and drizzle it over the shrimp.
12
Top with the gremolata and serve.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 tablespoon Madeira, 1/2 tablespoon freshly squeezed lemon juice, 1 1/4 teaspoons ground mace, 1 teaspoon piment d'Espelette (see Note), and more.

Yes, Sauteed Shrimp with Gremolata and Spiced Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Shrimp with Gremolata and Spiced Butter

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