Since we’re now coastal, I’ve been keen on trying more seafood recipes. So last week we attempted another Pioneer Woman recipe, Spicy Shrimp. Of course, that meant scallops for Phillip. This recipe was so easy and the end product was so tasty. I’m not sure that we like it better, but this was actually easier than our favorite version of New Orleans-style barbecue shrimp. Make sure you have plenty of fresh French bread on hand to go with this. All you have to do is layer some shrimp (and/or scallops) in a baking dish, then drizzle with olive oil and sprinkle on salt and pepper. After that, squeeze some fresh lemon juice over the shrimp before drizzling on a good bit of Worcestershire and Tabasco. Finally, dot the top of the shrimp with butter and place under the broiler until just cooked through.
Phillip’s scallops.
My shrimp.
We enjoyed ours with the aforementioned French bread and some fresh corn from the Charleston farmers’ market. An easy and delicious summer Sunday supper.
