I don’t know what is wrong with my fingers today. My mind is going faster than my fingers resulting is some of the most unusual spellings and made-up words. I’m having a pretty good laugh at myself. I would share my mistakes but I am trying to gain greater readership. The funk that is coming from my incapable fingers would send everyone away.
I know why this is happening, though. I’m in the process of writing a bunch different things, there’s a pile of laundry waiting for me, my daughter gets out of school at noon every day this week which kind of puts a damper on things, the dog needs a bath…desperately, my son forgot two of his school books resulting in another trip to his school this morning shortly after I dropped him off, it’s 11:42 a.m. and I haven’t had breakfast yet, and I’m trying to figure out what to make for dinner. I’m scattered.
But I’m not complaining; I quit working so I could do this. I’m living in the moment. Soaking it all in. Loving life and trying to go with the flow.
Take-out for dinner seems like the best and easiest option on a day like this. And while I have no problem doing that, I realize I can make a healthier alternative with minimal effort using one of the quickest cooking ingredients I know: shrimp.
I try to keep a bag of frozen, uncooked shrimp in my freezer so I can throw meals like this one together in a flash. Just pull out a pound of shrimp and let it thaw in lukewarm water for about an hour; you don’t want to begin to cook the shrimp.
Add some olive oil and garlic into a skillet, and let it cook for about a minute. Don’t burn it. And you can add some crushed red pepper at this point as well. I have to go easy on it because my kids aren’t big on spicy stuff.
Add the shrimp to the skillet.
Pour in a few tablespoons of sherry. Aside from the garlic, I believe this is what makes this dish taste fabulous. And when you’re making something that has only a few ingredients, you need heavy hitters in the flavor department.
Add in some paprika and toss to combine and cook. It only takes about 5 minutes for the shrimp to turn pink, which is your signal that they’re done.
Toss the shrimp around for about 5 minutes. It doesn’t take long, and when they turn pink and opaque you’ll know they’re ready.
Finish off with a squeeze of fresh lemon and hit it with some fresh, finely chopped parsley and you’re done. I usually serve this over angel hair pasta along with a salad.
Shrimp With Garlic
Recipe from Rachel Ray
1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 pound large shrimp, peeled and deveined (I used frozen medium-sized)
2 tablespoons dry sherry
1/2 teaspoon paprika
Salt and pepper to taste
A generous handful of fresh flat-leaf parsley, finely chopped
Heat the olive oil in a large skilled over medium heat. Add the garlic and red pepper flakes and cook for 2 minutes. Raise the heat to high and add the shrimp, sherry, and paprika. Cook, stirring, until the shrimp are pink, about 3 to 5 minutes. Season with salt, pepper, parsley and lemon juice to taste. Serve immediately over pasta or with crusty bread.