Keep It Simple (Closet to Kitchen)

Our brand is built around the concept of “keepers”—those tried and true pieces that convey style without complication. So we love Katie Lee Biegel’s like-minded approach when it comes to the kitchen, as shown in her latest cookbook, It’s Not Complicated: Simple Recipes for Every Day. It’s as if our innovative fabric collections are translated to food form, each recipe attainable and delicious without trying too hard. Here’s one of those recipes, cooked up by our own DS team member, Whitney.

Shop our drop on Tuesday, 3/30 at 10 a.m. and you could be one of the first 200 to add Katie Lee’s cookbook to cart, our keep-it-simple gift to you.

Skillet Broiled Shrimp

Adapted from Pg 103, It’s Not Complicated by Katie Lee Biegel

4 servings

Total Time: 10 minutes

4 tbsps unsalted butter
3 cloves garlic, minced
2 shallots, minced
Pinch of crushed red pepper
2 lbs large shrimp, peeled and deveined
Crusty bread, for serving

Preheat the broiler to high. In a large ovenproof skillet over medium heat, melt the butter with the garlic, shallots and crushed red pepper for about 2 minutes. Remove from the heat. Toss in the shrimp. Place the skillet under the broiler for about 3 minutes, until the shrimp is opaque and just begins to curl up. Serve immediately with crusty bread to dip in the pan juices.