I’m going to be honest with you guys — today I’m pretty preoccupied with finding a cute dress to wear for my birthday party this weekend. I’m having an outdoor brunch in my backyard so I need to find something casual enough to wear with flats but fun enough that I remember that its my birthday. This is the silliest and most intense problem ever! Anywhoo… since I have to get back to my online shopping I’m going to give you guys the easiest and quickest recipe for shrimp ever.
Seriously —- the easiest shrimp dish ever! And the best part is that its so intensely luscious and flavorful that you can throw it on some angel hair pasta and serve it to your fanciest friends for dinner and they’ll be enthralled with your skills.
I say this at least once a week, but I’ll keep saying it until I type my last word on this blog…. the simpler the recipe the more important it is that you use the best ingredients you can find. In this case try to find large, fresh and plump shrimp. Add some great fragrant garlic, a lovely coarse sea salt and bright green parsley and you’ve got yourself a ‘wow’ dish.
The most important thing about cooking shrimp, as with most seafood, is to make sure you don’t overcook it. These shrimp shouldn’t be in the pan for more than 5 minutes.
- 1 pound of large raw shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 6 cloves of garlic, minced or sliced
- 3 tablespoons of dry vermouth (white)*
- juice of ½ a lemon
- salt and pepper to taste
- handful of chopped parsley for garnish
- lemon wedges for garnish
- Peel and devein the shrimp. Clean under cold running water and set aside.
- In a large skillet, over medium heat, melt the butter. When butter begins to bubble turn the heat to medium low and cook the garlic for 2 minutes until it is fragrant and soft. Add the vermouth and the lemon and turn the heat to medium high for 30 seconds so that the alcohol cooks out. Reduce the heat back to medium before the the garlic turns brown.
- Season the shrimp with salt and pepper. Add to the pan and cook for about 2 minutes on each side until the shrimp turns completely pink.
- Turn off the heat and toss in the parsley. Taste the sauce for seasoning.
- Serve the shrimp with crust bread or some pasta. Garnish with lemon wedges.