March 30, 2008
Picture Courtesy of Stefan Scimone
Succulent Shrimp: a lovely quick luncheon for a rainy Sunday
3 tablespoons butter
3 tablespoons of Extra Virgin Olive Oil
½ red onion, sliced
4 large garlic cloves, sliced
1 hot pepper
½ glass of whit wine
Succulent Shrimp: a lovely quick luncheon for a rainy Sunday
3 tablespoons butter
3 tablespoons of Extra Virgin Olive Oil
½ red onion, sliced
4 large garlic cloves, sliced
1 hot pepper
½ glass of whit wine
1 teaspoon of paprika
1 handful of cut up fresh cilantro
2 lbs. of large shrimp, cleaned and deveined (I used 2 lbs of large tiger shrimp, but you can use large white shrimp or any kind really).
In the bottom of a large fry pan I put in 3 tablespoons of butter and 3 tablespoons of Extra Virgin Olive Oil, 4 sliced garlic cloves, sliced onion and the hot pepper. Use high heat. When the garlic and onion wilt and start to turn golden, place shrimp around the bottom of the pan and flip them quickly as their transparent look begins to color. They cook fast so a few minutes only or they toughen. I would say total cooking time about 3 minutes. sprinkle in the paprika, stir and then fling in the vino and keep the gas on high for another ½ minute or so until the alcohol burns off and the good taste remains. Turn off heat. Salt to taste and add the cilantro. Cover immediately and bring to the table.
This may be served with bruschetta and makes a lovely antipasto or a second dish after rice or pasta, or it also can be tossed with spaghetti or linguini for a first dish. Severs 4-6 depending on appetites and what else you’re serving with it!
Hint: it takes more time to clean the shrimp than to actually prepare them! but I'd still rather do it myself.
Other than today, the last time I made this as a luncheon dish was when my cousin Stefan from Arizona visited us out in Utah at the end of February (only then I doubled the recipe and first served a humongous 5 lb. zuppa di cozze with brushetta first and then the succulent shrimp came with a big mixed green salad.
Tune in tomorrow for the zuppa di cozze (mussels soup) … and another picture courtesy of cousin Stefan!
1 handful of cut up fresh cilantro
2 lbs. of large shrimp, cleaned and deveined (I used 2 lbs of large tiger shrimp, but you can use large white shrimp or any kind really).
In the bottom of a large fry pan I put in 3 tablespoons of butter and 3 tablespoons of Extra Virgin Olive Oil, 4 sliced garlic cloves, sliced onion and the hot pepper. Use high heat. When the garlic and onion wilt and start to turn golden, place shrimp around the bottom of the pan and flip them quickly as their transparent look begins to color. They cook fast so a few minutes only or they toughen. I would say total cooking time about 3 minutes. sprinkle in the paprika, stir and then fling in the vino and keep the gas on high for another ½ minute or so until the alcohol burns off and the good taste remains. Turn off heat. Salt to taste and add the cilantro. Cover immediately and bring to the table.
This may be served with bruschetta and makes a lovely antipasto or a second dish after rice or pasta, or it also can be tossed with spaghetti or linguini for a first dish. Severs 4-6 depending on appetites and what else you’re serving with it!
Hint: it takes more time to clean the shrimp than to actually prepare them! but I'd still rather do it myself.
Other than today, the last time I made this as a luncheon dish was when my cousin Stefan from Arizona visited us out in Utah at the end of February (only then I doubled the recipe and first served a humongous 5 lb. zuppa di cozze with brushetta first and then the succulent shrimp came with a big mixed green salad.
Tune in tomorrow for the zuppa di cozze (mussels soup) … and another picture courtesy of cousin Stefan!
1 comment:
I miss your cooking! That sounds delish--and easy to make for a non-cook like myself!
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