Lunch - Shrimp W/head On Recipe
3/4 Lb seafood of your choice. Comes with Corn & Potatoes.
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Ingredients
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Seafood
Vegetables & Add-ins
Liquids & Fats
To Serve
Method
Seafood
Prep shrimp
Rinse the head-on shrimp under cold water and pat dry with paper towels. If desired, devein by making a shallow cut along the back and removing the vein, but keep heads and shells intact. Toss the shrimp with 1 tablespoon of the seafood seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; set aside while you prepare the other ingredients.
Vegetables & Add-ins
Prepare potatoes and corn
Place the halved baby potatoes and corn pieces in a medium pot. Add 2 cups of water (enough to partially submerge; if using a steamer basket use 1 cup water), 1/2 tablespoon olive oil, the remaining 1 tablespoon seafood seasoning, and 1/2 teaspoon kosher salt. Bring to a rolling boil over high heat, then reduce to a simmer and cover. Cook until potatoes are fork-tender, about 10–12 minutes (corn may cook slightly faster). If corn is frozen, cook 6–8 minutes until heated through and potatoes tender.
Finish vegetables
When potatoes are tender, drain most of the water leaving about 2 tablespoons in the pot. Add 1 tablespoon unsalted butter and the minced garlic to the pot, return to low heat and toss for 1–2 minutes until garlic is fragrant and butter melted. Squeeze half the lemon over the vegetables and sprinkle with half of the chopped parsley. Transfer vegetables to a warm serving dish and keep covered.
Cooking shrimp
Pan-sear shrimp
Heat a large skillet over medium-high heat. Add 1 tablespoon unsalted butter and 1/2 tablespoon olive oil. When the butter foams, add the seasoned head-on shrimp in a single layer (work in two batches if necessary). Cook without moving for 2 minutes to develop color. Flip and cook another 1.5–2 minutes until shells are bright, opaque, and shrimp are just cooked through (internal temp ~120–125°F for carryover). Total cook time will be ~3.5–4 minutes per batch depending on size.
Add finishing flavors
During the last 30 seconds of cooking, add the remaining 1/2 tablespoon butter, a squeeze of the remaining lemon half, and the remaining chopped parsley to the pan. Spoon the melted butter and pan juices over the shrimp to glaze them. Taste one shrimp and adjust with a pinch of salt or a little extra lemon if desired.
To Serve
Arrange the glazed head-on shrimp on top of or beside the warm potatoes and corn. Serve with lemon wedges and extra melted butter for dipping. Sprinkle any remaining parsley over the dish. Recommend eating shrimp with the shell and head on for maximum flavor; provide a small bowl for shells and napkins.