I consider myself a pretty frugal grocery shopper. I am not an extreme couponer but I do pay attention to how much I spend on groceries. I save money by buying grocery store brand staples like cereals and granola bars but I spend a little more to get the freshest meats and seafood that I possibly can. It's all about figuring out what is most important to me and my family. When it comes to shrimp, I never buy the precooked, but I do look for shrimp that has already been deviened and butterflied. Deviening and butterflying shrimp can take up to 30 minutes which is precious time when I'm in a hurry to get dinner on the table.
I adapted this recipe for Roasted Garlic Shrimp from the Jan/Feb 2013 Cook's Illustrated. As usual, I needed to get dinner on the table in a hurry so the few extra pennies that I paid for the shrimp that had already been deviened and butterflied was WELL worth it.
Roasted Garlic Shrimp
1/4 cup salt
1 quart water
2 pounds shell on shrimp, butterflied
4 Tablespoons butter
6 cloves garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
2 Tablespoons fresh parsley, minced
Add shrimp to garlic butter sauce along with parsley.
Toss shrimp into a serving bowl.
If you're craving a super simple shrimp dinner, give this broiled shrimp technique a try.
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