Roasted Lemon Garlic Parsley Shrimp with Bulgur

I LOVE SHRIMP.

And scallops. And fish. And crab.

Surf > turf.

But back to shrimp.

Shrimp cooking experiment #2!

Roasting.

FYI: Roasting > sautéeing in terms of flavor and ease.

We got a 2 lb bag of frozen jumbo tail-on shrimp from Costco, which was DEVOURED by three people. THREE PEOPLE.

So, if you make this…

Don’t count on leftovers.

And don’t count on being saved any should you miss dinner… cough, brother, cough.

Roasted Lemon Garlic Parsley Shrimp with Bulgur

Adapted from Cinnamon Spice & Everything Nice

1/2 cup olive oil (enough to cover 9×13 glass pan)

1 lemon, zested, and then cut in half with 1 half in slices and 1 half in wedges

Parsley leaves – eyeball it… 1/2 cup?

Sprinkle of sea salt and pepper

2 tablespoons butter

2 lbs thawed shrimp, de-veined & de-tailed

5 cloves or more of garlic, minced.

1 cup dry bulgur

Grated Pecorino Romano for serving

Preheat oven to 400. Mix together olive oil, lemon zest and parsley, salt and pepper in 9×13″ pan and bake for 10-12 minutes (if it begins to brown, take it out!)

Cook bulgur according to package instructions. I mixed in a little bit of olive oil and garlic powder, but the dressing from the shrimp should suffice.

In the 9×13″ pan, add butter to melt it and stir everything up a little, and then add the thinly sliced lemon, shrimp, garlic, and toss to coat. Bake 10-12 minutes more, until the shrimp turn pink (stir them a bit occasionally) and begin to curl. Check on them often–they cook fast!

Serve with bulgur and lemon wedges, sprinkle with pecorino romano cheese.

This meal was SO delicious. I don’t know why shrimp scampi isn’t made this way; it’s so much easier and SO much tastier than any other shrimp scampi I’ve ever made or had — just prepare the shrimp and toss with linguine. We scarfed it down. The lemon adds acid and even a slight sweetness; the parsley a nice earthiness you can only get from fresh herbs; the olive oil, butter, zest, and garlic make the most delicious and savory sauce, and then of course the shrimp themselves come out juicy and succulent and not rubbery in the least. The pecorino adds a nice saltiness, and makes the meal even more addicting.

The bulgur came out very creamy and tender, and while an unorthodox choice to serve with shrimp, I think I actually preferred it to serving it on pasta. Which you can totally do, too, of course, and have actual shrimp scampi.

This meal looks as delicious as it tastes–it would be ideal for a dinner party or a special occasion… or as a last hurrah of my last night home on spring break, as it turned out to be.

We ate. This. Entire. Pan. Plus all of the bulgur. Try it. You won’t be disappointed.

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2 comments on “Roasted Lemon Garlic Parsley Shrimp with Bulgur

  1. Thanks for making my recipe! I like that you served it with bulgur! A nice healthy twist!

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