Baked Shrimp with Butter, Garlic and Parsley
Appetizers Fish and Seafood Oven Recipes
The whole recipe is in the title! Plus, they cook under the oven's grill in just 3 minutes. Time how quickly they disappear from the platter and you'll find out how good they are 😉
Ingredients
500 g medium shrimp (approx. 25 pieces)
salt, chili flakes
Flavored Butter
30 g butter at room temperature
1/4 bunch parsley
2 garlic cloves
How to prepare baked shrimp with butter, garlic and parsley
- In a mortar, put the chopped parsley and garlic with a little salt and grind well until you have something similar to a paste. If you can't crush it easily, drizzle in 1 teaspoon of olive oil and continue grinding.
- Add the butter over the garlic and parsley paste and continue to grind until the butter is evenly colored.
- Clean the shrimp of heads and shells, leaving only the tail intact. Then butterfly each shrimp by cutting along the back. DO NOT cut all the way through, the two halves must remain connected. Remove the black vein visible inside the shrimp. Just pull on it, it comes out very easily.
- Arrange the shrimp in a pan in a single layer, about 2 cm apart from each other. Place them with the butterflied side up.
- On each shrimp put about 1/4 teaspoon of butter. The butter should be just enough for the 25 shrimp. With the back of the spoon, spread the butter over the entire butterflied surface. Sprinkle a little salt over everything. Also sprinkle with chili flakes.
- Meanwhile, heat the oven to 250°C. Insert the pan with shrimp on level 2 below the oven grill (the pan should be about a palm's width below the grill).
- Switch the oven to grill mode (top heat) and leave for 3 minutes, until the shrimp become whitish on the butterflied side and orange on the other side and start to curl slightly.
- Remove the shrimp to a platter, squeeze lemon juice over them and sprinkle with coarse sea salt. Serve immediately with lemon quarters.
