Wednesday, March 28, 2012

Killer Garlic Shrimp


Over the years I have thought I was a shrimp fan but the more and more I have it I am not so certain.  Every once in a while I will have a shrimp dish that knocks my socks off but in reality, those dishes seem few and far between.  Who can really pass up shrimp and grits?  No one south of the Mason-Dixon line, that I know for sure!  Shrimp medley....one of my absolute favorites! Shrimp, Mango and Jicama Salad was a total surprise to me that I fell as madly in love with it as I did!

With that being said, I have never really been a fan of shrimp cocktail, though I think my grandparents will never fully accept that information as it is most definitely one of their faves.  

Don't get me wrong, I will eat shrimp cooked most any way, but I just don't love it the way I love, say, beef! You heard me, I am a beef-eating carnivore and proud of it!  I really can't help it and to be honest, I am not ashamed of this fact!  Shrimp does not bring out the same exuberance in me that I find with a good filet.  

It always seemed to me that the recipes I thoroughly enjoyed with regards to the Gulf's most famous crustacean took longer than I have on a regular week night.  That opinion completely changed when my best friend, Nicoll, cooked this shrimp dish for me one night and I was hooked....so simple, so scrumptious, so quick and easy!  Seriously it made me re-evaluate my outlook on your basic shrimp!  I hope you enjoy!

Killer Garlic Shrimp
original recipe from Two Dudes One Pan

2 lbs. extra large (10 to 15 per pound) shrimp, peeled and deveined
10 garlic cloves, finely chopped
1/4 cup olive oil
2 teaspoons kosher salt
Pinch of red pepper flakes
1/4 cup chopped fresh cilantro
4 limes, cut into wedges
Place shrimp in a large bowl and toss with garlic and oil.
 
Note: I typically mince my garlic myself but for this recipe I find that I this works better:

Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.  Heat a stainless skillet over medium-high heat for 2 minutes.  Add the salt to the shrimp and toss to combine, then add the shrimp and the marinade to the hot skillet.

Cook until the shrimp are curled and slightly firm to the touch, 2 to 3 minutes, stirring often.
Transfer the shrimp to a serving bowl and sprinkle with a pinch of red pepper flakes and cilantro.  Serve immediately, with limes on the side.
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