Heirloom Meals: Savoring Yesterday's Traditions Today

Savory Sauteed Shrimp a la Jen

Jens Shrimp


2 lbs shrimp - peeled, deveined, cleaned and dried
2-3 garlic cloves, minced
1 Tbsp Rosemary, minced
1/4 cup Parsley, minced
1/4 cup Parsley, minced (for garnish)
1-2 tsp Crushed Red Pepper (to taste)
1/4 cup Capers
1/4 cup olive oil
Zest of one lemon
Salt and Pepper to taste
2 Tbsp butter
Juice of one lemon


Toss the shrimp with the garlic, rosemary, parsley, crushed red pepper, capers, olive oil, lemon zest and salt and pepper. Cover and refrigerate for 4 hours or overnight.

Heat butter until foaming in a large skillet, add the shrimp and saute until cooked about 5 minutes. Pour into your serving bowl, toss with lemon juice and garnish with parsley. Can be served hot of the stove or at room temperature.

Serves 4-6 as an appetizer.

Categories: Carole's Concoctions, Special Diets

Tags: shrimp, Savory Sauteed Shrimp, Appetizer