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Eat for Eight Bucks: Lemon Shrimp with Mustard-Herb Roasted Onions

[Photograph: Cara Eisenpress of Big Girls, Small Kitchen]

Shrimp is not exactly cheap, but there are degrees of not-cheap. If you take on the burden of shelling and cleaning the shrimp yourself, you've already cut the price on a pound down at least a couple of bucks. Make sure you don't get jumbo shrimp (pricier) and you're sticking within the EfEB budget.

This method for shrimp is inspired by Mark Bittman: cooking the shrimp fast in a hot oven. The flavor is inspired by Amanda Hesser, who zests citrus to flavor the quick-cooking shrimp. The onions are all mine: they're the cheapest accompaniment I could think of, and by flavoring them with pantry basics (mustard, dried herbs, and red pepper), you roast them into the perfect foil for the juicy, lemony shrimp.

Shopping List: 1 pound shrimp, shell-on, $7.99
Pantry Items: Olive Oil, Mustard, Dried Thyme, Salt, Pepper, Lemon, Red Pepper Flakes, Onions
Total Cost (for 2 portions): $7.99

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, In The Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

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