Shrimp freeze well, are easy to defrost, and quick to cook. Even when food stocks in the pantry dwindle, I usually have some frozen shrimp on hand to play with.. which probably explains why my last posting also featured shrimp! This one is quick and super easy. I got it from Martha's January 2003 'What's for Dinner?' section (page 132). I opted to eat it over rice this evening, but it would definitely be fantastic over pasta.
1 tablespoon extra-virgin olive oil
1-2 garlic cloves, minced
1/2 - 3/4 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
pinch of crushed red pepper flakes
splash of dry white wine
salt and pepper
lemon wedges for serving
1) Heat oil in large skillet over medium heat. Add garlic and cook until soft but not browned (about 1-2 minutes). Add shrimp, parsley, oregano, and pepper flakes, stirring frequently for 2 minutes until shrimp are bright pink and opaque.
2) Raise heat and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat and season with salt and pepper. Serve with lemon wedges on the side.
Serves 2 (Eat one serving for dinner, save the other half for tomorrow's lunch!)Posted by rebecca on December 29, 2002 | TrackBack