New years eve and football bowl season provides a plethora of party recipes. We found this one touted as a NYE snack. To be honest, it is a little messy for a party if served in the cast iron skillet used to cook it in. But, Beth and I thought this was a great entree to be served with our first harvest of micro-green pea shoots as a side dish.
There was plenty of the buttery juice left over. We saved it for the next day and made a meatless shrimp flavored linguini with the juice. It was fabulous!
Shrimp Ingredients:
1 pound De-veined, Unpeeled Raw Shrimp. We used13-15 count..
2 pounds salted butter, thinly slide
Cracked Pepper
1 tablespoon minced garlic
1 teaspoon smoked paprika
Cooking Instructions:
Preheat oven to 450 degrees F
In a 10″ cast iron skillet, line thinly with shaved butter. Cover entire bottom of the skillet and cover the butter generously with cracked pepper.
Place entire 1 pound of shrimp over butter. Sprinkle on minced garlic and smoked paprika.
Top the shrimp with 1 pound of thinly sliced butter and cover butter with a generous amount of cracked pepper.
Bake at 450 degrees F for 10 to 15 minutes. Pull and let rest for 15 minutes. Serve and enjoy!
Pea Shoot Ingredients:
1 pound pea shoots
1 tablespoon minced garlic
1 tablespoon avocado oil
salt and pepper to taste
1 teaspoon Rice Vinegar
1 teaspoon Dark 18 year old Balsamic Oil
1 teaspoon Sesame Oil
Cooking Instructions:
Heat avocado oil in Wok over medium high heat. Add minced garlic and cook for 1 minute.
Add pea shoots and all other ingredients. Cook for 1 minute and pull.
Ron's Ramblings 