Eric Ripert | Avec Eric

This shrimp dish is great for a summer meal because it is light but still very flavorful. The simple addition of the flavored butter makes the shrimp juicy, tender and full of delicious flavor. These shrimp are wonderful eaten alone or as part of a larger meal by adding a starch, like rice, and some fresh vegetables or a lightly dressed salad.

For this dish, look for shrimp that are classified as 16-20 count, which usually translates to medium-sized shrimp. The “16-20” refers to the number of shrimp which will make up one pound – with this size of shrimp, there will be 16-20 per pound. When shrimp are this size, you only have to cook them for a few minutes.

Peeling and deveining shrimp is simple to do at home - the shell comes off in little rings, just start at the belly and peel off each piece of shell, keeping the tail in tact. When you devein a shrimp you are removing the intestines, which not only makes the shrimp look nicer but cleans it for a better taste. I also like to butterfly the shrimp because it makes a nice presentation and creates a larger, even surface area. Simply, slice the shrimp almost, but not completely, in half with a small knife. Then spread open the two halves and place it flat on the baking sheet. This method allows the shrimp to cook evenly, more uniformly and also has more area for the flavored butter to saturate

Making flavored butter is a great way to season food because it combines the cooking fat along with flavorful seasonings in one spreadable component. Blend together softened butter, minced garlic, parsley, salt, pepper and lemon juice and generously brush the mixture onto each shrimp.

Cook the shrimp for 3-4 minutes until they are still slightly translucent in the center, while the tail becomes bright pinkish-orange. Cooking the shrimp to this degree means that they will stay moist and tender, and not become rubbery. Keep in mind that the shrimp will also continue to cook when you remove them from the oven because of the residual heat.

The ingredients I use to accompany the shrimp are chosen because they do not smother the sweet, delicate flavor of the shrimp – they compliment it and bring it out. A nice, crusty bread is also a perfect addition to this dish to scoop up the sauce and juices that remain once all the shrimp are gone.