One thing I like about cooking, versus baking, it that measurements are more suggestions than something to be followed to the t. With this recipe, I didn't measure anything. :-)
What you need:
For the shrimp:
1 pound Wild Red Argentinian Shrimp (from TJs)
Lots of butter
4-8 cloves finely chopped garlic
Zest of one lemon
Juice of two lemons
Several thin slices of lemon
Salt, pepper, basil and red pepper flakes to taste
For the veggie mash:
A variety of root vegetables
4-8 cloves garlic
1/2 cup bone broth
Lots of butter
Salt and pepper to taste
What you do:
Use carrot peeler to peel root vegetables, then cut into large chunks
Place in pan with whole garlic and broth
Heat on medium until veggies are tender when pierced with a fork (about 20 minutes)
Add LOTS of butter, salt and pepper
Blend in Vita-Mix until smooth
In shallow pan, melt LOTS of butter
Add thawed shrimp
After several minutes, turn shrimp and add garlic, salt, pepper and basil
Right before shrimp is finished cooking (and it cooks quickly...don't overcook) add red pepper flakes, lemon juice, zest and slices
In shallow individual dishes, scoop a mound of veggie mash and shrimp with the juices. Top with grated Parmesan cheese.
Enjoy!
