This recipe is courtesy of Max Perez executive chef at Exit 10 Restaurant and Pup at The Lazydays Campground in Seffner, FL. I highly recommend this excellent restaurant if you find yourself at the campground.
This recipe was featured in a class I attended, “using your convection microwave”. A lot of testing and research by Chef Perez went into investigating the proper way to use this unique oven which he explained during his excellent program.
This is a very easy and simple recipe. Don’t leave out the acid – lemon juice. It’s the key to keeping your shrimp moist in the microwave.
- 1/2 cup butter (you can use less)
- 2 tsp. garlic powder
- 2 TBSp. chopped parsley
- 1/2 tsp. salt
- 1/8 tsp white pepper
- 1 lb medium shrimp, peeled and deveined
Your local Walmart is a good source of shrimp. Don’t purchased pre-cooked but do purchase frozen deveined and either peeled or unpeeled shrimp. Run cold water over the shrimp to thaw for 5 minutes.
In a shallow microwave baking dish (pyrex is a great choice), combine all ingredients except shrimp. Cook on the microwave setting for 3 to 4 minutes or until the butter is melted, stirring once.
Add shrimp and stir to coat. Cover with plastic wrap, venting on one corner and cook on high for 3-5 minutes or until shrimp turn pink. Let stand and cover for 3-5 minutes before servicing.
This is great served over rice or quinoa either plain or cooked as a pilaf with stock. Add a fresh vegetable – a good quick choice is a vegetable steam bag without butter, some frozen peas cooked for a few minutes in the microwave.