Shrimp dishes are the ultimate quick and easy dinner for two. We make shrimp when we’re feeling lazy, haven’t done grocery shopping for the evening, and there’s a sale at Whole Foods. Yes, we shop at Whole Foods…occasionally. It’s a guilty pleasure. To cook our fancy, albeit discounted, shrimp we look to two of our favorite chefs for guidance. Mark Bittman’s Simplest Best Shrimp Dish and Melissa Clark’s Hot Honey Shrimp are delicious – impossible to screw up – recipes that use few ingredients and can be thrown together in a matter of minutes. While Mark’s dish had been our go-to for years, Melissa’s recently wooed us with her perfect mix of sweet and spicy. A side of rice is an absolute must for each. If you’re fully committed to making this one the the easiest dinner meals ever, stop by your local Chinese spot for a takeout box of white rice.
- 1-2 TBS honey
- 1/4 tsp cayenne
- zest of 1 lime
- 1/2 tsp finely grated ginger
- 1 garlic cloves, grated (use Microplane or finely mince)
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
- 1 pound cleaned, deveined shrimp (the larger the better!)
- 2 TBS cold butter, cut into small cubes (1 per shrimp)
- lime wedges, for garnish
- 1 jalapeño, thinly sliced, for garnish
- 1 scallion, thinly sliced, for garnish
- Heat oven to 450°F.
- In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt, and pepper. Toss in shrimp and mix until coated.
- Arrange shrimp on a large rimmed baking sheet and place a lil’ cube of butter on each shrimp. Roast until shrimp is pink and firm, about 5 minutes. Garnish with lime juice, jalapeño, and scallion.
Details: Enjoy as dinner for 2 or an appetizer for a intimate get together.