AuthorGeo FoodsCategorySea FoodIngredients
Preparation
In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and saute for about a minute or until the garlic just begins to brown, being careful not to let it burn. Raise the heat to high and immediately add the shrimp, lemon juice and paprika. Stir well to coat shrimp, then saute until the shrimp turn pink and start to curl, about three minutes. Remove from heat and season to taste with salt and freshly ground black pepper. Transfer shrimp with oil and sauce to a warm plate or serve straight from the pan. Sprinkle with chopped parsley and serve with the fresh bread.
Related RecipesCoconut Shrimp with Spicy Honey Herbed Fish One-pan Coconut Chettinad Prawn Curry Ingredients
½ cup extra-virgin olive oil 10 large cloves of garlic, finely minced 1 tsp red pepper flakes 1 pound shrimp · Juice of a lemon · Salt, to taste · Fresh ground pepper, to taste 3 tsp fresh parsley leaves, choppedDirections
1In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and saute for about a minute or until the garlic just begins to brown, being careful not to let it burn. Raise the heat to high and immediately add the shrimp, lemon juice and paprika. Stir well to coat shrimp, then saute until the shrimp turn pink and start to curl, about three minutes. Remove from heat and season to taste with salt and freshly ground black pepper. Transfer shrimp with oil and sauce to a warm plate or serve straight from the pan. Sprinkle with chopped parsley and serve with the fresh bread.
Ingredients
Directions
In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and saute for about a minute or until the garlic just begins to brown, being careful not to let it burn. Raise the heat to high and immediately add the shrimp, lemon juice and paprika. Stir well to coat shrimp, then saute until the shrimp turn pink and start to curl, about three minutes. Remove from heat and season to taste with salt and freshly ground black pepper. Transfer shrimp with oil and sauce to a warm plate or serve straight from the pan. Sprinkle with chopped parsley and serve with the fresh bread.