1 lb shrimp
2 cloves garlic
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
red pepper flakes (optional
lemon juice (optional
Mash the garlic in a mortar or with the back of a knife. Combine with the parsley.
If the shrimp still have their shells, you may prefer to remove them. If you do, you may also like to de-vein the shrimp by making a shallow incision along the bottom where you might see a dark line (see image below). Remove the digestive tube. This isn't necessary, but who want shrimp feces in their dinner? Not us. Pat the shrimp dry with a paper towel.
Heat the olive oil over high heat in a large non-stick pan. When the oil is very hot, add the shrimp and stir occasionally for 2-3 minutes. They are just about done when they turn pink. Add the garlic and parsley and cook for another minute. You may also want to add a pinch of red pepper flakes at the end of cooking. Serve immediately with fresh lemon juice.
Shrimp purchasing advice
Almost all shrimp is frozen immediately after being caught. So-called "fresh" shrimp at the grocery store is most likely shrimp that used to be frozen and has been sitting around all day (or maybe even longer). So unless you live on the coast, you might as well buy it frozen and thaw it yourself. The price should be the same. If you are buying frozen shrimp, make sure they were individually quick frozen (IQF), and that the bag contains no other ingredients than shrimp. Shrimp are often given ambiguous names like "jumbo" and "large." The best way to know their size is to check the number on the bag.
Most shrimp sold in America come from tropical waters like the Gulf of Mexico. White and pink shrimp are usually considered to be the best. Brown shrimp are popular as well.
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