While the chef’s hat has proven invaluable in meal preparation, a close second would be a cookbook we got Ben for Christmas. The Simple Kitchen, by Chad and Donna Elick, has easy recipes that seem to be right up Ben’s alley, but best of all, it has great pictures so that Ben can browse and pick something he is interested in making. His first two picks (BBQ wings and bourbon brown sugar meatballs) were rejected on the basis of being “party food” instead of “meal food” (my designations). I said yes to the shrimp dish (meal food) and then noticed the butter and cream content! Yep, Ben knows what he’s doing.
For this recipe, it is important to have everything ready to go before starting. Ben is getting pretty good at understanding this step.
1 stick unsalted butter, divided
4 cloves garlic, minced
1/2 tsp red pepper flakes
2 lb. large shrimp, peeled and deveined
1 1/2 tsp salt
1 tsp black pepper
1/2 cup fresh lemon juice
1/2 cup heavy cream
1/4 cup chopped fresh Italian parsley
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add garlic and red pepper flakes and cook about a minute. Add shrimp, salt and pepper and cook without stirring. Stir and cook until shrimp begin turning pink, about 2-3 minutes. Remove shrimp from pan.
Add lemon juice to the skillet and bring it to a boil. Cook until the liquid is reduced by about half, about 3 minutes. Add remaining butter and the cream. Cook until the butter is melted, stirring occasionally. Add the shrimp and half of the parsley to the pan. Stir to combine and cook until the shrimp are opaque, 2-3 minutes, stirring occasionally. Sprinkle with remaining parsley.
We served the shrimp with rice, roasted carrots with carrot top pesto, and Grandma’s applesauce.
