Here in Sweden the shrimps are delicious! But there are not so many recipes, other than the famous Skagen Salad, that use the shrimps. So when I saw this recipe on Food 52 I was excited. I learned that is very unlikely to find live shrimps (if you don’t live near the sea and the fisherman is not your friend) because they are difficult to preserve. So the pink ones you’ll find in any fish market will make the deal.
Sautéed Shrimp with Lemon, Garlic, and Parsley
2016-05-19 14:06:15
Serves 2
Total Time
30 min
Ingredients
- 500g fresh shrimps (try not to buy the frozen ones, if you find the realy fresh ones you allready know this recipe)
- 1 bunch flat leaf parsley
- 4 cloves garlic
- 1 lemon
- 3 tablespoons butter
- Sea salt and freshly cracked pepper
- A baguette (or your favorite bread), for dipping (optional)
Instructions
- In cold water, clean and devein shrimp. Peel the shell from it and let the tail on. You can devein if you want but it's to much work for nothing. Set aside on a paper towel to absorb any excess water.
- In a large sauté pan on medium-low heat, add enough olive oil to coat and 4 cloves of minced garlic. Add your shrimp so they are all even on the bottom of the pan. Add the zest of one lemon and season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip (if fresh) or sauté for 30 seconds (if not fresh). Then finish with a handful of fresh chopped parsley, the juice of the lemon, and three tablespoons of butter. Serve hot with a baguette for dipping. This is super fast, tasty and simple. Delicious.
Notes
- Serve as a main or a starter. I have served them with some Garlic broccoli as a main.
- What to do with the shrimps heads and peels?
- Emincez 2 oignons et faites les revenir dans une cocotte avec de l'huile d'olive. Ajoutez les têtes de crevettes. Ajoutez ensuite le vin blanc et laissez évaporer. Epeluchez et coupez en morceaux grossiers 2 carottes et 2 pommes de terre. Ajoutez dans la cocotte. Ajoutez 1kg de tomates coupées en morceaux grossiers et enfin 2 gousses d'ail. Couvrez d'eau puis salez et poivrez. Laissez cuire à feu moyen fort. Au bout de 40 minutes ajoutez 2 c.a.s. de ricard (cognac ou autre boissons forte), 10 minutes plus tard vous pouvez mixer à l'aide d'un mixeur plongeant. Passez la soupe au chinois ou à l'aide d'une passoire fine, c'est moins long. Ajustez l'assaisonement et remetre sur le feu pour reduire jusqu'à avoir une texture qui vous satisfait (encore 30 bonnes minutes).
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