We are big on shrimp in this house, and usually have it every couple of weeks or so. When I saw the Crispy Chili Garlic Butter Shrimp in Smitten Kitchen Keepers I knew it was something we’d have to try.

This came together in a flash for me because the shrimp we typically purchase come with shells on, but already deveined. (For local friends, we get these from The District Fishwife at Union Market.) To serve the two of us for dinner, I made a half batch.

Deb calls for either hot smoked paprika or crushed red pepper, so I did a combination of regular smoked paprika and crushed red pepper. We do like spicy so I definitely could have added more. Don’t skimp on the lemon juice, I thought it might be too much but you really want it to cut through the butter.

If you don’t want to use wine you could substitute some broth (ideally seafood broth, but a light chicken or veggie broth would work too). If you do that, be mindful that you don’t over salt and consider adding a little more lemon juice at the end.

I did not have any appropriate bread on hand and regretted not getting any to serve with this. (I skipped it because I served this with the Green Angel Hair with Garlic Butter.) We wouldn’t have needed much, just something to enjoy the rest of the sauce. A slice or two from a baguette would have done the trick.