Friday night snacks can be hard sometimes. If Lesley and I are going out we usually don’t want anything to heavy. If we forgo a light dinner for eating at home we generally make snack type foods. Unfortunately it is easy to burn out on hummus and cheeses and the like. That is why I was excited to make this recipe from Mark Bittman. Shrimp dip was new to me, and since it comes with a stick and half of butter Lesley and I renamed it shrimp butter.
1/4 cup extra virgin olive
1 T minced garlic
1 lb shrimp peeled and deveined
1 T smoked paprika
Generous pinch of cayenne
1 1/2 sticks of butter softened
1 t lemon zest
2 T lemon juice
First heat the olive oil and garlic in a pan. Once oil is hot add shrimp. As shrimp begins to cook add paprika, cayenne, and salt and pepper. Turn once or twice and keep cooking untill shrimp are opaque and pink. Next, transfer shrimp into food processor. Add butter lemon zest and juice. Pulse. Make sure to keep the shrimp chopped and not pureed. Season for taste. Transfer to a serving bowl, cover, and refrigerate about one hour. Serve with bread or crackers.
This makes quite a bit of food. We only ate about a third of it that night. We did put some on our baked tilapia before it went in the oven last night. We also mixed some in with our polenta. I also think that there is a shrimp toast recipe in here somewhere. Unfortunately, I have gotten a little burned out.