Friday, December 28, 2012

Sizzling Shrimp with Garlic

On December 23rd, I went to the grocery store to pick up a few last minute things for Christmas dinner. I didn't wanna go the day before Christmas because I knew it would be a madhouse. I also picked up a few things to make meals right before and right after because again, I don't like madhouses. One of the things that I grabbed was a pound of shrimp. Then I went googling for a new shrimp recipe because I wanted to try cooking something new.
I'm going to post this recipe as I found it then tell you the changes I made along the way.
Gary gave it 5 stars. I, personally, don't eat shrimp. It's nasty. It tastes nasty and has a horrible texture. It did smell good though!

I found this recipe on Punchfork is my new favoritest place to find fun, new recipes. It's where I found the dill, garlic, lemon salmon that I posted yesterday, and this one, and a few more I'll be trying.

While this recipe IS Paleo we did cheat and use some delicious french bread. I ate it with my gluten free pasta/marinara and he used it with the pan juices this dish creates.

You're going to need:

4 to 5 Tbs. olive oil
4 garlic cloves, finely minced
1 tsp. red pepper flakes
1 tsp. sweet paprika
1 lb. medium shrimp, peeled and deveined
1 to 2 Tbs. fresh lemon juice
1 to 2 Tbs. dry sherry
Salt and freshly ground black pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley

Start by heating up the olive oil over medium heat in a saute pan. I didn't have lemons for juice on hand so I used a lemon infused olive oil. Once the oil is warm add in the garlic, red pepper flakes and paprika. Saute for about a minute ... until it's fragrant.

Turn up the heat to high and add in the shrimp, lemon juice and the sherry. Stir well and saute until the shrimps are cooked. They'll turn pink and opaque... it takes 3 to 4 minutes.

Season with salt and pepper and sprinkle with the parsley.

He liked it so much that instead of saving half for lunch the next (like he normally does), he ate the entire pound of shrimp.

No comments:

Post a Comment