Wednesday, April 8, 2009

Sauteed Shrimp

My 5-year-old LOVES shrimp.  In fact if you ask him what his favorite food is, every time he'll answer "shrimp."  That SO comes from his father's side, 'cause I am not a shrimp fan at all (unless its a shrimp taco with chipotle cheese sauce from Garibaldi's in Guadalupe, then I like shrimp!).  Whenever he comes with me to Trader Joes and I offer him ONE treat, he doesn't pick cookies or chips or ice cream, he chooses frozen shrimp (and my 2 year old chooses blueberries...what's wrong with these kids?).  Since he's been sick I thought I'd make him something special (and since I haven't been shopping for a while, I didn't have much of a choice), so shrimp it was.  I'm gonna give you 2 recipes - the first the recipe I ended up making and the second the recipe I started following, but got side tracked (me, side tracked?...never!).


My Sauteed Shrimp
  • 2 Tbsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 to 1 1/2 pound bag pre-cooked shrimp, peeled and de-veined
  • Pinch of crushed red-pepper flakes
  • Coarse salt and freshly ground black pepper
  • Italian seasoning
Heat oil in a large skillet over medium heat.  Add garlic, and cook until soft but not browned, 1-2 minutes.  Add shrimp, red pepper flakes, and Italian seasoning; cook, stirring frequently, until shrimp is heated through.  Remove from heat; season with salt and pepper.  Serve hot.


Original Recipe for Sauteed Shrimp
  • 2 Tbsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 1/2 lbs large shrimp, tails on, peeled, and de-veined
  • 2 Tbsp chopped fresh flat-leaf parsley
  • 2 Tbsp chopped fresh oregano
  • Pinch of crushed red-pepper flakes
  • 1/2 cup dry white wine (or chicken broth)
  • Coarse salt and freshly ground black pepper
  • Lemon wedges, for serving
Heat oil in a large skillet over medium heat.  Add garlic, and cook until soft but not browned, 1-2 minutes.  Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.  Raise heat to medium-high and add wine.  Continue cooking until most of the liquid has evaporated.  Remove from heat; season with salt and pepper.  Serve hot, with lemon wedges on the side.

1 comment:

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