While doing my grocery shopping today, I noticed fresh AMERICAN shrimp in the seafood department (if you pay attention to labels, you will notice that majority of the shrimp you find is from China, India, Indonesia…. something that I will not purchase. Click on these links to read more about it.
To sweeten the deal further, it was on SALE…so I purchased 2 lbs., which was too much for the two of us for one meal, hence another recipe today.
This recipe is full of flavor, with an added “kick” from red pepper.
I would be interested in hearing your opinion, which of these two posted shrimp recipes you like better, or please share your favorite shrimp recipe with us.
Pinterest picture of this recipe looked so delicious, which prompted me to give it a try. If you notice the shrimp in my picture have their tails removed (I do not care to see the tails in my prepared dish…just a personal preference, as I am not much of a seafood admirer).
I am listing the ingredients, since I made some changes to the original recipe.
- 1 lb. fresh shrimp, peeled and deveined
- 4 Tbs. olive oil
- 6 garlic cloves, minced
- 1 tsp. red pepper, ground
- 1 Tbs. sweet paprika, ground
- 2 Tbs. lemon juice (used 2 lemons)
- 2 Tbs. dry white wine ( I used California Collection by Beringer – Souvignon Blanc)
- Salt and Black Ground Pepper, to taste
- 2 Tbs. fresh parsley, chopped (Italian Flat Leaf Parsley is my favorite
- In a medium frying pan, set on medium heat, gently saute the minced garlic in olive oil, about 1 min.
- Mix in the paprika and red pepper, stir well to incorporate with the garlic and oil.
- Mix the wine with the lemon juice. Set aside.
- Add the shrimp to the paprika/garlic mixture.
- Pour the wine and lemon juice over the shrimp.
- Cook for 2 minutes on one side, turn them over and cook 1 minute longer.
- Serve immediately.