Recipe by Rachael Ray
2 tbsp. olive oil
2 tbsp. butter
2 lemons—1 thinly sliced and 1 zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
4 cloves garlic, thinly sliced or chopped
2 tbsp. poppy seeds
1 to 2 tbsp. coarsely ground black pepper
1 tsp. sweet paprika or smoked paprika
3/4 to 1 cup white wine or chicken stock (eyeball it)
2 lb. peeled and deveined large shrimp, tails on
A fat handful of fresh flat-leaf parsley, finely chopped
Warm crusty bread, for mopping up the sauce
1. In a large skillet, heat the oil, two turns of the pan, over medium to medium-high. Melt in the butter. When it foams, add the sliced lemon and garlic; cook, swirling the pan often, until aromatic, 30 to 60 seconds. Add the lemon zest, poppy seeds, pepper, and paprika; stir constantly until very aromatic, about 1 minute. Add the wine; simmer, stirring often, until reduced by half, about 2 minutes.
2. Add the shrimp to the sauce; cook, stirring often, until pink on the outsides and opaque in the centers, 3 to 4 minutes; season with salt. Mix in the lemon juice and parsley. Serve on plates or in shallow bowls with the bread to mop up the sauce.