Friday, December 28, 2012
Sizzling Shrimp with Garlic
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.com. 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.