Now that I am “cheffing” as a profession some may think I now make elaborate meals every night of the week. Well what I have found in actuality is I am spending less time in my own kitchen, cooking less for myself and more for others. So I am still all about quick fast meals you can make in minutes for busy weeknights when it seems impossible to have the time to make a great meal.
Something we typically have in our freezer, which I recommend because they come in handy for quick meals, is a bag of frozen shrimp. They defrost quickly, place them in a colander and run cold water over them. They will be defrosted in about 10 minutes. You then want to peel them and de-vein them if they didn’t come de-veined.
This particular night I decided to cook them in the style of popular Spanish Tapas – Sizzling Shrimp with Garlic. To start I heated oil over medium heat and added minced garlic, minced ginger, paprika and red pepper flakes.
After a minute, when it started to become fragrant, I added my shrimp, lemon juice and white wine. I cooked stirring for a few minutes until the shrimp were pink and starting to curl.
I seasoned with salt and pepper and stirred in parsley. Then I served with bread to soak up the sauce in the pan.
Why I love this dish: It’s FAST!! If you shrimp are already defrosted (if you plan ahead enough to put them in the fridge the night before) this meal is done in literally 10 minutes (including the time it takes to mince your garlic and ginger). What is also nice is this recipe uses ingredients I always have on hand in my home. And it’s tasty, particularly soaking up that sauce on bread!
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 TB ginger, minced
- 1 tsp of red pepper flakes, or more/less to taste
- 1 tsp sweet paprika
- 1 pound large shrimp, peeled and de-veined
- 2 TB lemon juice
- 2 TB white wine
- salt and pepper
- 1 TB parsley, chopped
- Heat oil in a large skillet over medium heat. Add garlic, ginger, red pepper flakes and paprika. Cook for 1 minute until it becomes fragrant.
- Add shrimp, lemon juice and wine to the skillet. Increase heat to high and cook 3-4 minutes until shrimp is pink and curling. Season with salt and pepper, stir in parsley. Remove from heat and serve with bread to soak up the sauce.