SHEET PAN SHRIMP
with Caper Butter
About the Recipe
This is an easy last minute family dinner that works equally well for unexpected (or even expected) guests. If you always have shrimp in the freezer — which is something I try to do — you can throw it together from pantry staples. Serve it over pasta or rice with a green salad alongside and you're home free.
For more upscale occasions, the dish is an elegant starter preceding grilled steak, butterflied leg of lamb or chops. If serving it as a first course, omit the pasta.
Sheet Pan Shrimp with Caper Butter
Serves 6-8
Ingredients
3 pounds large shrimp, peeled and deveined, thawed if frozen
3 tablespoons olive oil
1 teaspoon sea salt or more to taste
1 1/4 teaspoon black pepper or more to taste
3-4 large cloves garlic, minced or grated
1 large shallot, sliced very thin, minced or grated
Finely grated zest of one lemon
8 tablespoons unsalted butter, cut into small pieces, at room temperature
3 tablespoons capers, rinsed and dried
2 tablespoons freshly squeezed lemon juice from the zested lemon
4 tablespoons chopped Italian parsley
Method
For the Duck:
Preheat the oven to 500°F and set an oven rack in the middle position.
Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper, lemon zest, garlic and shallot. Roast for 3-5 minutes — tossing once or twice — or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and toss with the shrimp until melted. Then toss in the capers, lemon juice and half the parsley. Transfer the shrimp and butter sauce to a hot serving dish and sprinkle with remaining parsley. Serve hot or warm.
NOTE: You can serve these shrimp as a main course accompanied by rice or pasta.