My love affair with shrimp probably started before I met my husband Eric, but I don’t remember exactly when. What I do remember is sharing buckets of peel-and-eat shrimp with Eric when we first started dating, nearly 40 years ago. I worked days, lifeguarding at the local pool and he worked nights, doing maintenance repair work for a seafood restaurant chain. We would spend my dinner break together, getting to know each other over shrimp cocktail.

Shrimp is still my favorite shellfish and something I always have on hand in the freezer. It thaws and cooks quickly, making it handy for busy evenings and last minute dinners. Plus, it can be prepared in an endless variety of ways. Here, it is cooked with some spices, sherry, and a touch of butter and lemon juice. I like it served with some bread to sop up the delicious juices, while Eric prefers it served over rice. Both ways are excellent!

Garlic Shrimp

Garlic Shrimp (adapted from midwestliving.com) Total Time Required: 45 minutes, Active Time: 15 minutes, Makes: 4 servings

Ingredients:

• 1/4 cup extra-virgin olive oil, divided
• 8 plump cloves garlic, 4 cloves finely minced + 4 cloves thinly sliced
• 3/8 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper
• 3/4 pound extra-large shrimp, peeled and deveined
• 3/8 teaspoon paprika
• 2 tablespoons sherry vinegar
• 1/2 tablespoon cold unsalted butter, cut into small cubes
• 1 teaspoon fresh lemon juice
• 1/2 tablespoon finely chopped parsley
• bread or cooked rice for serving

Directions:

In a shallow baking dish, combine 2 tablespoons of oil, the chopped garlic, the salt, and crushed red pepper.

Add the olive oil, half the garlic, salt, and red pepper flakes to the shrimp to marinate.

Add the shrimp and toss well to coat. Set the shrimp aside to marinate at room temperature for 30 minutes, tossing once or twice.

Toss it together.

In a 12-inch skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the sliced garlic and cook until it is just beginning to turn golden.

Saute the sliced garlic.

Immediately add the shrimp mixture to the skillet in a single layer. Cook them, undisturbed, for 1 minute.

Add the shrimp mixture to the pan.

Sprinkle the shrimp with paprika, then turn them and cook 1 minute more.

Time for the paprika!

Remove the skillet from the heat. Carefully add the sherry vinegar, and return the pan to the heat. Cook, tossing the shrimp, until the liquid is slightly reduced, about 1 to 2 minutes more.

Then the sherry vinegar.

Remove the pan from the heat. Swirl in the butter and lemon juice. Season to taste with additional salt.

Add the butter and lemon juice to the shrimp.

Sprinkle with parsley and serve with bread or over cooked rice.

Top the shrimp with the parsley.

Serve with bread or over rice.

We’re still having fun . . . and enjoying a wonderful shrimp dinner!  ~Linda

Garlic Shrimp (adapted from midwestliving.com) Total Time Required: 45 minutes, Active Time: 15 minutes, Makes: 4 servings

Ingredients:

• 1/4 cup extra-virgin olive oil, divided
• 8 plump cloves garlic, 4 cloves finely minced + 4 cloves thinly sliced
• 3/8 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper
• 3/4 pound extra-large shrimp, peeled and deveined
• 3/8 teaspoon paprika
• 2 tablespoons sherry vinegar
• 1/2 tablespoon cold unsalted butter, cut into small cubes
• 1 teaspoon fresh lemon juice
• 1/2 tablespoon finely chopped parsley
• bread or cooked rice for serving

Directions:

In a shallow baking dish, combine 2 tablespoons of oil, the chopped garlic, the salt, and crushed red pepper. Add the shrimp and toss well to coat. Set the shrimp aside to marinate at room temperature for 30 minutes, tossing once or twice.

In a 12-inch skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the sliced garlic and cook until it is just beginning to turn golden. Immediately add the shrimp mixture to the skillet in a single layer. Cook them, undisturbed, for 1 minute. Sprinkle the shrimp with paprika, then turn them and cook 1 minute more. Remove the skillet from the heat. Carefully add the sherry vinegar, and return the pan to the heat. Cook, tossing the shrimp, until the liquid is slightly reduced, about 1 to 2 minutes more. Remove the pan from the heat. Swirl in the butter and lemon juice. Season to taste with additional salt. Sprinkle with parsley and serve with bread or over cooked rice.