Shell-on shrimp are a treat that cook in minutes and need little but good butter and garlic. These Raw-E-Z shrimp peel clean and go from pan to plate in under twenty minutes, leaving you with more time and less cleanup on a weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 420 calories a serving, 46 g protein, 2 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 4 garlic cloves and set them aside. Pat 1 pound shrimp dry with paper towels and leave them at room temperature.
2. Set a large skillet over medium-high heat and add 4 tablespoons butter. When it foams, add the minced garlic and cook, stirring, until fragrant and just beginning to turn golden, about 1 minute.
3. Add all the shrimp to the pan and spread them in a single layer. Cook without moving them for 2 minutes until the shells begin to char. Stir and cook for another 2 minutes until the shrimp are opaque throughout; they should curl and feel firm when you touch one.4 min
4. Season with salt and pepper to taste. Divide the shrimp and pan sauce between two bowls or plates and serve at once.

Note Swap these shrimp for any shell-on shrimp you find; peeling happens at the table. Leftovers keep for two days, good chilled or reheated gently in butter. Serve with crusty bread to soak the sauce, or spoon over rice.