One of our favorite appetizers is peel-n-eat shrimp. Here's what Seafood Watch has to say about shrimp and making good choices for the sustainability of the food and the oceans: click here. I decided that I wanted to do a quick pan-fry version. It was tasty!
- 1 pound shrimp
- 2 T butter (or butter alternative) + more for melting and serving
- 2 T freshly squeezed lemon juice
- 2 T Old Bay Seasoning
- 1/4 C chopped fresh parsley
- lemon wedges for serving
Melt butter in a large, flat-bottom pan. Lay the shrimp flat on the bottom so that they are in a single layer. Do this in batches if your pan isn't big enough. Cook till you begin to see them turn opaque on the bottom. Flip over and cook till completely opaque.
To serve, toss with freshly squeezed lemon juice, Old Bay, and parsley. Serve with melted butter and lemon wedges on the side...and lots of napkins!