Simple supper tonight, but so delicious, I didn't manage to save any for my lunch tomorrow. I made rice, and to accompany, a quick pan fry of sugar snap peas with garlic and red pepper flakes. The pièce de résistance, pulling the whole meal together, was this simple recipe I found in the Ottawa Citizen, by chef and food writer Eric Akis:
Roasted Garlic Shrimp
24 medium or large raw shrimp, peeled and patted dry
1/4 cup (60 mL) olive oil
2 tbsps (30 mL) lemon juice
3+ large garlic cloves, halved and thinly sliced
pinch crushed red pepper flakes, to taste
1/4 tsp (1 mL) paprika
sea salt, to taste
1 tbsp (15 mL) chopped fresh parsley
Preheat the oven to 425°F. Place shrimp in a single layer in baking pan with sides.
Combine oil, lemon juice, garlic, red pepper flakes and paprika in a small bowl and pour over shrimp. Sprinkle shrimp with salt. Roast 8 to 10 minutes, or until shrimp are cooked.
Sprinkle with parsley and serve.
Makes 4 servings.
Roasted Garlic Shrimp
24 medium or large raw shrimp, peeled and patted dry
1/4 cup (60 mL) olive oil
2 tbsps (30 mL) lemon juice
3+ large garlic cloves, halved and thinly sliced
pinch crushed red pepper flakes, to taste
1/4 tsp (1 mL) paprika
sea salt, to taste
1 tbsp (15 mL) chopped fresh parsley
Preheat the oven to 425°F. Place shrimp in a single layer in baking pan with sides.
Combine oil, lemon juice, garlic, red pepper flakes and paprika in a small bowl and pour over shrimp. Sprinkle shrimp with salt. Roast 8 to 10 minutes, or until shrimp are cooked.
Sprinkle with parsley and serve.
Makes 4 servings.
This is almost precisely like my Nona's recipe! She would approve. Delicious :)
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