Wednesday, April 2, 2014

Shrimp with Scallions

Mmmmm, shrimp.

I love 'em, and since I got a ginormous bag for participating in an OXO event, I've been cooking with them quite a bit lately. This was a super-quick supper one night, but worth jotting down for the next time I'm trying to think of something fast and easy.

This would be great on pasta or rice, or it could have been served on a bed of roasted or stir-fried vegetables, like zucchini, bell peppers, onions, or bean sprouts.

For herbs, tarragon, paprika (hot, mild, or smoked), rosemary, basil or thyme would work. Or use a bit of soy sauce or a dash of sriracha. Or a lot more lemon. Or lime. Or even some tomatoes.

Or, you know, just serve it plain, without any frills.

Shrimp with Scallions

1 tablespoon butter
1 tablespoon olive oil
12 jumbo shrimp, peeled and deveined
Salt and white pepper, to taste
6 scallions, thinly slices
Juice of 1 Meyer lemon

Heat the butter and olive oil in a medium saute pan. Wait until the butter sizzles a bit. Add the shrimp, salt, an pepper. Watch carefully - it cooks quickly.

When it's pink on one side, flip to the second side and add the scallions. Cook until the shrimp is just cooked through.

Take off the heat, drizzle with the Meyer lemon juice, and serve with the scallions and the butter sauce from the pan.