Pioneer Woman" loves her cheese and grains, but this simple recipe was pretty easy to adapt.
If you don't do butter at all, you could try it out with ghee. I cut down on the overall amount she called for in the recipe, as I didn't intend to dunk any crusty bread in the leftover butter sauce, but I will admit to using the excess on the roasted veggies I also served.
adapted from Ree Drummond
2 lb. deveined jumbo gulf shrimp
1 stick cold Kerrygold butter or ghee, cut into pieces
3 tbs. parsley leaves
1/2 tsp. salt
1/4 tsp. red pepper flakes
3 peeled garlic cloves
juice of one large lemon
Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined.
Sprinkle the cold butter crumbles over the shrimp.
Bake until the shrimp is opaque and the butter is hot and bubbly.