The kids and I love shrimp, but I think I’ve told you that before. I also think I’ve already told you about how they cheer when they see that I am making a shrimp dish.
Clearly, we like ’em.
And lately, we’ve been eating a lot of shrimp. I buy frozen raw shrimp and defrost it under running cold water (takes about 10 minutes) and then peel. I usually remove the tails, if the kids will be eating with me since it’s easier for them not to have them on.
But you can totally enjoy them with the tails on too.
This particular shrimp dish cooks fast on the stovetop with a bit of olive oil, garlic and parsley. It’s infused with flavor and finished off with just a bit of salt.
The shrimp are flavorful but not overwhelming — perfect for eating with crusty bread and a crisp green salad. I highly suggest that you use the bread to sop up some of the juices from these. It’s that good.
- 2 tbsp olive oil
- 1 cloves garlic, minced
- 1 tbsp fresh finely minced parsley
- dash of crushed red pepper
- 1 lb raw shrimp, peeled
- Heat the olive oil in a 10" skillet over medium heat. Add the garlic and parsley and cook for 1 minute. Add the shrimp to the skillet and toss to combine. Cover, and cook until the shrimp are opaque (4-5 minutes). Uncover and cook for an additional 1-2 minutes. Serve.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.