A quick cast iron recipe with barely any prep work makes these buttery shrimp a hit every single time! Most of the time I end up serving them right from the skillet with a spoon so everyone can grab what they want quick - this one disappears fast!
When I’m outside, I love cooking real food, but nothing that requires a ton of prep work. I often bring minimal ingredients to save room on space and want each to have a variety of purposes. Garlic, butter, and parsley are go-to pantry staples that help in a variety of ways so they are always in my fridge ready to be used.
For this recipe, it’s as simple as thawing shrimp, or stopping in town on your way to camp and picking up fresh raw shrimp. I like to buy them with shells on so that the butter stays trapped in the shell as they cook making for extra flavor. Plus, no one seems to mind peeling as they eat. However, this same recipe can be made with pre-peeled shrimp if that’s what you have.
