Saturday, September 28, 2013

Sizzled Shrimp Provençal

My son requested shrimp tonight.  I like shrimp well enough, but I hate peeling them.  And even though I buy 'deveined' I always need to get rid of that little bit by the tail that they never seem to get rid of.   So I was poised to be annoyed and not very impressed with the dish. I gotta admit, they were really good and it was super fast to make. (OCD peeling of the shrimp aside)  I got a baguette and quickly made a green salad and dinner was done in about 15-20 minutes. 

Sizzled Shrimp Provençal
1/4 Cup extra-virgin olive oil
1 1/2 Lb jumbo shrimp peeled and deveined
Salt and freshly ground pepper
2 large garlic cloves very finely chopped
2 Tbl small capers drained
1/4 Cup fresh lemon juice
2 Tbl finely chopped flat-leaf parsley

1.In a very large skillet, heat 2 tablespoons of the olive oil until
shimmering. Season the shrimp generously with salt and pepper. Add the
shrimp to the skillet and cook over high heat until they are lightly
browned and barely opaque, about 2 minutes.
2.Add the remaining 2 tablespoons of olive oil to the skillet, along
with the garlic and capers, and cook for 30 seconds. Turn the shrimp and
add the lemon juice and 1 tablespoon of the chopped parsley. Cover and
cook over low heat until the shrimp are cooked through and the sauce is
slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and
spoon the Provenal sauce on top. Sprinkle the shrimp with the remaining
1 tablespoon of parsley and serve.

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