Add salad and a glass of chilled wine for an unbeatably quick and easy dinner.
The recipe is basic, but adaptable in so many ways.
Add Calabrian chili paste or crushed red pepper for more heat.
Credit:Will Dickey
Throw in some frozen vegetables to increase the fill-up factor.
With capers and fresh tomatoes, you’ve got an easy peasy pasta.
Truly, the options are nearly endless.
Credit:Will Dickey
Be sure to pick up a good loaf at the store.
The Secret to This Dish?
Forgo bags with freezer burn or any covered in ice, both of which can affect taste and texture.
Credit:Will Dickey
Local fresh shrimp is valued for its superior flavor and texture.
Leaving frozen shrimp at room temperature or in warm water can be dangerous and encourage bacterial growth.
How Do You Know When Shrimp Is Cooked?
Credit:Will Dickey
But it can be easy to over or under-cook the crustacean with such a short cooking window.
Start with fully thawed shrimp to ensure proper cooking.
Look for opaque, white or pink shrimp once cooked with no translucent or grey parts.
Credit:Will Dickey
What Goes Well With Garlic Butter Shrimp?
Ingredients
3Tbsp.
extra-virgin olive oil
1lb.
jumbo peeled, deveined raw shrimp, tail-on
1tsp.
crushed red pepper
6medium garlic cloves, grated with a Microplane grater (2 tsp.)
unsalted butter, cut into pieces
2Tbsp.
chopped fresh flat-leaf parsley
1Tbsp.
Add garlic:
Add garlic during final 1 minute of cooking time.
Add parsley and lemon juice:
Remove from heat, and stir in parsley and lemon juice.
Serve with crusty bread.
Frequently Asked Questions
The key to tender shrimp is not overcooking it.
You should only cook shrimp until it becomes opaque, and then take it off the heat.
Residual heat will finish cooking the shrimp without turning it rubbery and bouncy.
Shrimp cook very quickly.
Once in a pan, shrimp will cook in about 3 minutes.
Keep a close eye on the shrimp so it doesn’t overcook and turn tough.
