Wood Fired Basil Shrimp
Gerry Speirs
Shrimp, fresh basil, butter, garlic, lemon-- clean flavors that come together perfectly in a wood fired oven for a delicious treat!
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Appetizer, Main Dish, Seafood
Cuisine Seafood
- 1 lb jumbo shrimp
- 1.5 tsp garlic powder
- Salt and pepper
- 4 oz salted butter softened
- 1 cup fresh basil leaves Apx. amount
- 1-2 tsp olive oil
- 1 lemon quartered
- fresh parsley for garnish
Defrost the shrimp if frozen, rinse, and pat dry.
Transfer the shrimp to a bowl and add the garlic powder, salt, and black pepper, toss well.
In a food processor, blend the butter and basil until well combined.
Place a heavy cast iron skillet into your Forno Bravo oven and let it heat up until very hot.
Add some olive oil and the shrimp to the skillet and place back into the oven.
Cook for about 3 minutes mixing the shrimp around to cook evenly.
Add 3 good-sized Tbsp of the basil butter to the skillet and toss making sure the shrimp get well coated in the butter.
Garnish with fresh parsley and a squeeze of lemon juice if desired.