Lemon Garlic Parmesan Shrimp
Ingredients:
1 pound shrimp (I used 31-40 count size) thawed & peeled
2 tablespoons butter
1 teaspoon flour
4-5 cloves garlic minced
1 tablespoon lemon juice + zest of 1 lemon
1 cup heavy whipping cream
1/4 teaspoon Italian seasoning
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh parsley chopped
Salt & white pepper to taste
When choosing shrimp for this dish, you may want to consider size. As far as choosing between raw and pre-cooked, raw shrimp is best. Double cooking the shrimp can sometimes result in the meat having a rubbery texture. However, you may use precooked shrimp if you take care to watch your temp and cook time very closely. I used pre-cooked this time around. We usually have a huge bag because my kids eat them often. Prep the shrimp by running them under cool water in a colander if they're frozen. You can remove the tails if you want. In all honesty, I left mine on so they look fancy for the photos. Then, you pat them dry with a paper towel.
Begin melting the butter over medium-high heat in a large skillet. Stir in the flour (I'm a little old fashioned and I like to sift my flour) and cook for about a minute. Next, add the garlic and cook for 30 seconds. Then, stir in the lemon juice and zest, cream, and Italian seasoning. Allow this to simmer for 2 minutes.
Add the shrimp and cook for around 5 minutes, stirring occasionally, or until they're cooked through and the sauce has thickened up a bit (be careful not to overcook the shrimp). Reduce the heat a bit if it's bubbling like crazy and thickening too fast. Stir in the parmesan cheese and parsley, then remove the skillet from the heat.
Season with salt & white pepper as needed.
You did it! Look at you go! Enjoy immediately!
As always, I hope you've enjoyed this edition of The Kitchen Witch. Tune in next week to see what's cooking.
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