Who can resist a recipe for garlic shrimp? This one was inspired out of nostalgia for Marcelita's famous garlic shrimp. It is a delicious recipe with depth of flavor. It can be served with rice or over pasta. Delish!
| 25-30 |
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| large shrimp, raw and peeled (or jumbo) |
| 3 |
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| tablespoons chopped garlic fresh or from a jar (see tip) |
| 1 |
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| cup cilantro, chopped |
| 2 |
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| teaspoons paprika |
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| fresh ground sea salt, to taste (see tip) |
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| fresh ground pepper, to taste |
| 1/2 |
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| cup olive oil |
| 2 |
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| tablespoons butter
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1
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| whole tomato chopped
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- In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp.
- Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
- Refrigerate for 1 hour.
- Preheat large heavy bottom pan with the butter in it on medium.
- Toss shrimp around for about 10 minutes until pink and lightly browned.
- TIPS: Do not substitute with garlic powder!
Cranky Cook Aggravation Rating: * out of 5 stars, a snap.
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