Ingredients
- Shrimp (1-1/14 lbs)
- Freshly ground black pepper
- Salt (optional)
- Garlic - as much as you can take
- Olive Oil
- Parsley (optional)
- Lemon (1/2-1)
- White wine (1/2 cup - optional)
Directions
Shell and devein shrimp. Cover them liberally with freshly ground pepper and salt, if desired (I leave the salt out). Make sure shrimp are dry before you add the spices.Chop garlic finely; chop optional parsley and set aside.Heat 1-2 TB olive oil in a saute pan. I use Circulon pans which heat evenly and are nostick. Add the garlic and saute until golden or light brown. This differs from most recipes which only saute the garlic briefly to release its flavor. The browned garlic is more intense. Quickly add the shrimp (you must be careful because the garlic will burn very shortly after turning golden) and cook, stirring, over very high heat until done. Sprinkle with the lemon juice and stir in the optional parsley.You can also, optionally, deglaze the pan with 1/2 cup dry white wine, and then pour the reduced 3-4 TB of wine over the shrimp
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Submitted 6/13/05.
Source: Original
Submitted By: Larry Davis
lsd@umiacs.umd.edu
Garlic Shrimp