Shrimp With Garlic

by Lori on October 14, 2010

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
1 lemon

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.

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{ 2 comments… read them below or add one }

lolacooks October 15, 2010 at 10:13 pm

i just found your blog through foodgawker. I love this recipe – in fact this is probably one of the only ways I make shrimp because it is so easy and flavorful!!! I even posted about it… though my recipe adds a lot of black pepper –

Glad I found your blog!


Lemons and Lavender October 17, 2010 at 11:13 pm

Thank you lolacooks. I'm glad you found me too and I hope you will continue to stop by!


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