To start the lent season on this Ash Wednesday my wife asked me to cook Shrimp in lemon and butter. It's really quick and easy is by far my favorite.
Take a medium pot and fill it half full with water, slice a small lemon(large lemons leave bitter taste), boil the lemons for 20-30 minutes until the lemon centers start to look clear. Add a stick of butter and add your 1lbs of deheaded shrimp, boil for 5 minutes or till the peelings seperate from the meat, turn off heat, let soak for 10 minutes. Serve the lemon and butter juice over rice and sprinkle it with Tony's creole seasoning. The lemon mixed with the butter, creole seasoning, and shrimp makes for a really good combination.
Take a medium pot and fill it half full with water, slice a small lemon(large lemons leave bitter taste), boil the lemons for 20-30 minutes until the lemon centers start to look clear. Add a stick of butter and add your 1lbs of deheaded shrimp, boil for 5 minutes or till the peelings seperate from the meat, turn off heat, let soak for 10 minutes. Serve the lemon and butter juice over rice and sprinkle it with Tony's creole seasoning. The lemon mixed with the butter, creole seasoning, and shrimp makes for a really good combination.
