Yes I am cooking chicken for my wife again, chicken legs with thighs attached. Thankfully she likes them done simply with just salt and pepper and roasted in the oven for an hour. Since the oven is being used my idiot proof rice seemed like a good idea and it goes well with my shrimp. The asparagus we like roasted in the oven so it will got added to the sheet pan I did the chicken on. So my wife got something she likes, chicken legs with thighs attached, asparagus, and rice. Since I don’t like chicken much it gave me an excuse to have shrimp.
Lemon pepper shrimp goes back a long way with me. It must be thirty five years ago the first time I made it. Back then I made it because I had brought lemon pepper spice and just had to try it with the shrimp. I have to admit back then I found it delicious and it is actually a good thing to keep in the spice drawer. After I started using fresh products every time I could I switched to what I do now. This is just about as simple as shaking the lemon pepper spice into the frying pan and tastes better.
1 package of 16-20 count shrimp peeled and deveined
1/2 cup of lemon juice
1 teaspoon pepper
6 cloves garlic minced
2 tablespoons butter
Mix lemon juice, pepper, and garlic together in a bowl and let stand on the counter for 3 hours. Add the shrimp 15 minutes before you’re going to cook them and mix often until you do. Preheat a frying pan with the butter on medium high heat. Drain the shrimp and add to the pan in one layer. Cook for 2 minutes, turn over and cook for additional 2 minutes and serve.
How I Cook — by Graham Stewart 