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Monday, July 04, 2005

Simple Shrimp

Ok, it's summer. It's hot. Here's a simple shrimp dish that'll have you in and out of the kitchen fast.


--One to two pounds of peeled and de-veined large or extra-large shrimp (frozen are fine)

--Three or four diced (or minced) cloves of garlic

--A good slab of butter, don't be shy (just ask Jason about the goodness of butter)

--Juice of two or three lemons

--One bunch of parsley

--Pinch or two of coarse sea salt

Dice or mince your garlic and chop the parsley and juice your lemons. In a skillet or pan heat (low to medium) the butter and the garlic until the garlic starts to release its aroma--don't brown it as you're going to be cooking the shrimp in this mixture. Towel dry the shrimp (thaw first if you're using frozen) and add them to the pan. Turn the shrimp while cooking to make sure the shrimp get all that buttery garlic goodness on them. Cook on medium heat for about 4-6 minutes or until the shrimp turn a nice pink color. Turn off the heat but leave the shrimp in the pan. Add the leamon juice, let it deglaze the pan a bit. Throw in your parsley and the pinch of coarse sea salt. Mix.

Plate your shrimp with some lemon wedges. You can serve them with some rice or rice vermicelli along with some grilled sun dried tomatoes or even some grilled red peppers (or your favorite grilled veggies). This dish works as a main or as an appetizer. Serve with white wine or maybe a nice Riesling (the more syllables the sweeter the Riesling).

Add some scallions to the mix (especially the green tops). You can replace the butter with olive oil and serve the shrimp chilled, but then you lose that buttery goodness. If you want to spice things up a bit you can add some cilantro and roasted red pepper. Basil also makes a good substitute or additon. Adding a bit of wine while you still have the heat on and before you add the lemon juice is a nice touch too.


  • I think you're onto something here! I could really use a good southern chili recipe. Unfortunately, I'm allergic to red pepper and pretty much all chilis. I can use chili powder though. If you have any ideas or recipes, please email them to me at
    Also, I have a chili with chocolate recipe I think you'd enjoy. We can swap!

    By Anonymous Quoia, at 8:38 AM  

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