Heirloom Meals: Savoring Yesterday's Traditions Today

Savory Sauteed Shrimp a la Jen

Jens Shrimp


  • 2 lbs peeled, deveined, cleaned and dried
  • 2-3 garlic cloves, minced
  • 1 Tablespoons Rosemary, minced
  • 1/4 cup Parsley, minced
  • 1-2 tsp Crushed Red Pepper (to taste)
  • 1/4 cup Parsley, minced (for garnish)
  • 1/4 cup Capers
  • 1/4 cup Olive Oil
  • 1 Lemon Zest
  • Salt & Pepper to Taste
  • 2 Tablespoons Butter
  • 1 Lemon Juice


  1. 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.
  2. Heat butter until foaming in a large skillet, add the shrimp and saute until cooked about 5 minutes.
  3. Pour into your serving bowl, toss with lemon juice and garnish with parsley.
  4. Can be served hot of the stove or at room temperature.
  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes

Yield: Serves 4-6 as an appetizer.

Categories: Carole's Concoctions, Special Diets

Tags: shrimp, Savory Sauteed Shrimp, Appetizer