Don't let the delicate looks and light lemony flavor deceive you: This seafood entree has an unexpected burst of heat! Of course, you can cut back on the jalapenos if you prefer a milder dish.
Credit: Rori Trovato
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3/4 cup all-purpose flour
- 2 pounds large shrimp, peeled, deveined and patted dry with paper towels
- 1/4 cup olive oil
- 2 teaspoons minced jalapeno pepper
- 2 large garlic cloves, minced
- 3 tablespoons unsalted butter, cut into small pieces and kept cold
- 2 tablespoons fresh lemon juice
In a strong plastic bag, combine the salt, pepper, flour and shrimp. Shake well. Heat 2 tablespoons of the olive oil in a large skillet over high heat until very hot but not smoking. Add half of the shrimp; don't crowd. Cook the shrimp until golden brown and crisp, about 5 to 7 minutes; remove and place on a warm plate. Add the remaining olive oil and continue with the second batch of shrimp. Return the first batch to the pan and add the jalapenos and garlic. Cook for an additional 30 seconds. Add the butter and lemon and turn off the heat. Stir the butter into the shrimp until just melted and creamy. Adjust the seasoning with additional salt and pepper if desired.
Squeezing lemons is a snap when you have a citrus juicer. Shop for a citrus juicer.
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