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Thursday, January 22, 2009

Sizzling Shrimp

Apparently most of my recipes this week will be garlic-oriented. What can I say? I love the stuff! My fingers and apartment have acquired a permanent garlic smell. Originally I was going to bring you a garlic soup, but that will have to wait until a later time. I am only just now getting in the mood for soup, but I made this the night of the inauguration when it was still 80+ degrees outside. The original recipe calls for serving this in the pan, but I transferred it to a dish for presentation purposes. However, the one requirement that you should absolutely follow is to serve this with some nice bread to sop up the juices. I used two cloves of garlic, because as I said earlier I love the stuff, and I can tell you, by the time I was done eating this dish, there were only 3 small slices of garlic left. It was heavenly with the bread and the juices! This was a wonderfully fast meal that let me get to cooking and then enjoy the festivities almost right away. The key is to have all of your ingredients ready, because once you start, it goes pretty quickly.


The other day I got a wonderful email from the Foodie Blogroll, I was selected to win a year's subscription to a food magazine!! I didn't have to do anything at all except be a member and have the widget displayed on my site. I am pretty excited to start receiving Saveur and I am sure I will have fun recipes from there to bring you. If you aren't a member of the foodie blogroll, click here to find out how to sign up!


Sizzling Shrimp with Garlic
(From Serves One: Simple Meals to Savor When You're on Your Own)

2 pinches salt (preferably sea salt)
1 tablespoon olive oil
2 garlic cloves, sliced
4-5 ounces large shrimp, peeled
Bread, toasted (for serving)

Combine the salt and 2 tablespoon of water in a small dish.

Combine the olive oil and garlic in a small saute pan, and heat over medium-high heat just until the garlic begins to sizzle and turn golden; don't let it burn. Holding the lid in one hand, add the salted water with the other, and immediately clap the lid on to minimize the splattering.

After letting the liquid sizzle for 20 seconds or so, lift the lid, add the shrimp, and quickly over again. Cook just until the shrimp turns pink and the liquid reduces, 30 seconds to 1 minute, lifting the lid once more to stir.

Take the saute pan directly to the table. Use the chunks of bread to scoop up the shrimp and juices. Or, with a fork, spear each bread chunk with a shrimp and dunk in the pan juices. Repeat until the shrimp are gone and the pan is wiped clean.

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18 comments:

duodishes said...

Quick and easy dinner, huh? We love that. We are also obsessed with squeezing millions of lemons on shrimp along with a little salt. Something about that tang...

Yes, our Los Angeles warm streak is OVER! It's kind of nice to have a gray day. :)

Foodycat said...

Congratulations on winning the subscription!

I really don't see any possible way that dinner could be improved. It has prawns, it has garlic, it has something to mop up the juice with. Couldn't be better!

lisaiscooking said...

I love shrimp with garlic. My hands always smell like garlic too.

recipes2share said...

Congratulations on the magazine! The shrimp for me is a real summertime winner - those long warm evenings over supper.....

Diana said...

That cooking for one cookbook sounds amazing -- I might have to make a little purchase for myself! :)

P.S. Thanks for the Foodie Blogroll tip - I just joined!

Heather said...

i adore garlic. it is my favorite smell in the world. this sounds so good :)

Dawn said...

Congrats!
I love the smell of garlic in the house too. I've always said a homecooked meal always starts with garlic & onions sauteing in a pan--the smells! We eat a lot of shrimp over her.

Teresa Cordero Cordell said...

Esi, I'll have you know that you owe me for a new blouse. My husband was looking over my shoulder and saw your shrimp dish and started drooling, right on ME! :) The shrimp does look tasty and sounds quite simple to prepare. I think I'll make it a SuperBowl appetizer. Thanks sweetie.

Esi said...

Teresa, you just made me giggle so much!

Hayley said...

I love garlic, and hate how it leaves you smelling for days. Martha says to rub your hands on stainless steel. And I'm so jealous of your hot weather!

Reeni♥ said...

I am a big fan of garlic and shrimp! I love the part where you say "until the pan is clean." Not a bit of deliciousness goes to waste.

Kevin said...

So simple and yet so good!

Erica said...

owwwwwwwwww yayy for your free magaizne! How fun, I know you will enjoy it. The shrimp looks very yum. I bet the bread in the sauce is maybe even better than the shrimp. I am a huge garlic fan

Sharon said...

You can't go wrong with shrimp in my opinion!

I am on a garlic kick as well. My wood cutting board has caused one too many sweet things to tasty garlicky!

The Blonde Duck said...

My sister would love this! Too bad I'm allergic.

Evan said...

Mmmmmm...garlic, butter, and shrimp. Can't go wrong there.

HoneyB said...

Yum! So easy and so appealing! I don't mind the garlic....at ALL!

Dolores said...

I've added this to my menu for next week, and I'm anxiously anticipating the garlic soup. :)