One of my standbys is a quick sauteed shrimp. Add whatever happens to be in the fridge to round out a reasonably healthy meal and let the grazing begin. In my humble opinion, appetizers make a perfectly acceptable supper. This particular evening, I started with a pound of shell on shrimp. Peel and eat is a great communal experience. Round this out with baby carrots and hummus, a salad, even corn chips and salsa. Five ingredients and ten minutes later, you have a hot meal everyone will enjoy.
One pound shrimp in the shell
6 tlbs unsalted butter
1/2 tlbs olive oil
1 lemon, fully juiced
1/2 tlbs seasoning mix (cajun, old bay, or curry are favorites. Just one type per batch please!)
In a 10 inch saute pan, over medium high heat, melt the unsalted butter with the olive oil. Add the lemon juice, mix with a wooden spoon or spatula. Add the seasoning, sauteing for one minute to release the fragrance. Add the shrimp in the shells. Saute approximately five minutes, flipping and turning until the shrimp are fully pink on all sides and opaque. They will curl in on themselves. Move to a bowl with the sauce. Serve with a bowl for the shells and lots of napkins!