Call me crazy, but I prefer my shrimp peeled, deveined and headless. Peeling Shrimp can be such a pain and a mess, especially when the heads are attached, like in Barcelona (See #2 and pic to the left). While the endless Shrimp peeling in Barcelona was the death of my manicure fun, I found myself seriously craving shrimp that didn’t require any effort, AT ALL.
While searching for garlic shrimp recipes, I came across Rachel Ray’s recipe for 4 Minute Spicy Garlic Shrimp. Like I’ve mentioned before, I don’t have the same affinity towards Rachel Ray as Soccer Moms on the go, but 4 minutes was looking pretty good at 8 pm after my 9 hour work day. Thennn… “spicy” sealed the deal. Ahh, here we go again, Rachel….
You start by heating up oil, garlic, crushed red pepper, salt, pepper, and steak seasoning:
Then you add the shrimp and cook for 3 minutes, until pink:
Then you toss it with the zest and juice of one lemon, and a handful of parsely, and voila!
When all is said and done, it probably takes about 10 minutes, but that is a lot less than my weeknight average of about 45 (sometimes I get a little carried away). Oh, and the recipe is impressive for only taking 10 minutes – super flavorful and just the right amount of spicy. Garlicky, lemony, peppery. MMMmmmMM!!! Do I even have to mention this meal is carb-less? So far I’m 2 for 2 with Rachel Ray recipes. She’s getting there, but it will take a couple more for me to truly trust her abilities.
Here’s the recipe:
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed away from skin
- 1/2 teaspoon crushed red pepper flakes
- 24 jumbo shrimp, peeled and deveined, tails in tact
- 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
- 1 lemon, zested and juiced
- 2 tablespoons chopped parsley leaves, a handful
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
Easy and good – works for me.