I may have told this story before, but seeing how I’m from the South, we never pass up the opportunity to repeat tellin’ a good story! Now, one summer I went down to visit with my Daddy in Florida. One mornin’, this gal pulled in the driveway and went to open her trunk. I told Daddy she was out front. “Oh, great! That’s my shrimp lady,” he replied. I asked, “’Scuse me?” “My shrimp lady.” He repeated. “I met her over to the oyster bar and struck up a conversation. Seems she’s divorced and her ex-husband is a shrimp boat captain and can’t make the alimony. So, he’s payin’ her in shrimp. She’s got so much fresh, jumbo shrimp, she don’t know what to do with it all! So, I hooked her up with all my retired Air Force buddies, and now she gives it to me for only $3.00 a pound!”
So, in that two week vacation, we had boiled shrimp with hot sauce, shrimp and pasta, fried shrimp, shrimp creole, shrimp salad, and, yes…garlic shrimp. Now the great thing about this recipe is that it can be made the day before (except for parsley) and kept in the refrigerator. Just cover it tightly with plastic wrap. Take it out and sprinkle with parsley and serve at room temperature. Tasty, tasty!
One Skillet Garlic Shrimp
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
Serves: 4
PREP TIME
7 mins
COOK TIME
4 mins
TOTAL TIME
11 mins
INGREDIENTS
⅓ cup Olive oil
4 Garlic cloves (cut in half)
1 teaspoon Red pepper flakes
2 pounds Unshelled raw shrimp
2 teaspoons Sweet paprika
1⁄4 cup Dry sherry
1⁄4 cup Fresh parsley (minced)
1 Freshly squeezed Lemon
Salt
Freshly ground black pepper (to taste)
INSTRUCTIONS
In a big skillet, heat the oil over a medium fire until it is hot.
Add the garlic and cook until it is golden.
Add the red pepper flakes and the shrimp.
Keep on stirring the mixture and cook for 1 minute ‘til the shrimp are pink.
Sprinkle shrimp with the paprika and keep stirring for about another half minute.
Now, add the sherry. Let cook for another half minute.
Season the mixture with the lemon juice and salt and pepper, to taste, and transfer it to your serving bowl. Sprinkle with fresh parsley.
NOTES
This dish can be made the day before (except for parsley) and kept in the refrigerator. Just cover it tightly with plastic wrap. Take it out and sprinkle with parsley and serve at room temperature.