To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.
1 tablespoon extravirgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.
This was delicious. I doubled the garlic because, well, it is worth doubling. With a minute left of cooking I de-glazed the pan with a Tbsp of Marsala cooking wine which added a lot of flavor. Served with bread and a green salad it was a nice light dinner.
Amazing dish. Very, very easy. Once prep-work was finished, actual cooking time was about 8 mins. I really thought this was going to be bland...which is my worst nightmare... but it was VERY flavorful. I followed the recipe except I halved it and did not use any lemon juice. This will be a weekly recipe for me and my wife!
As much as I love shrimp, this was just okay for me. I made the recipe to a T, and in the future I think I'll maybe add chicken broth/diced veggies and throw it over angel hair. I served it with a side of white beans/spinach and some tortellini (trying to clean out the freezer). I enjoyed the chili powder and lemon, I think next time I'll include more just to kick it up a notch. Definitely worth trying/tweaking, though.
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