Feeling lonely this summer?
Wanna make some new friends, or endear yourself to the friends you already have? Make a few phone calls, whip up a platter of these little lovelies, and your pals will come crawling out of the woodwork in no time flat.
When I saw that these Cleaned, Super Jumbo Shrimp (‘jumbo shrimp’ – isn’t that an oxymoron?) were going on sale this week, I knew it was the perfect time to share this tried-and-true recipe with you. The list of ingredients is short, the prep work is minimal, and the steps are few. Delicious with a light white wine or chilly cocktail, these shrimp are the perfect summer hors’doeuvre!
Serve them at your next get-together, cocktail party, or neighborhood throw-down, and watch them disappear!
A few tips: while you’re heating up your pan, drain off the shrimp and blot away any excess liquid. I like to spread them on a layer or two of paper towels, then pat them dry with some additional towels. If you throw the shrimp into the pan while they’re soaking wet, they’re going to steam instead of sauté. Blech. I would hate for that to happen to you.
Also, feel free to adjust the levels of lemon and lime juice to your personal taste. The batch I just made could have stood a bit more citrus flavor, in my opinion.
CITRUS SHRIMP WITH ROASTED RED PEPPERS & SCALLIONS
Serves: 4-6, Appetizer Portions
Source: I have absolutely no idea, this recipe has been in my file for years! I think it came from my Aunt Vickie, so we’ll just give her the credit if that’s all right with you.
- 1 lbs. raw shrimp, peeled and deveined (use the sale ones, 16-20 count)
- olive oil
- 2 cloves garlic, minced
- 1 T. minced ginger
- 1 T. fresh lemon juice
- 1 T. fresh lime juice
- 1/4 c. chopped chives or scallions, plus additional for garnish
- 1 roasted red bell pepper, chopped (jarred roasted peppers if you like)
- Lemon and lime wedges for garnish
Place a large saute pan over medium high heat. Add enough olive oil to coat the bottom of the pan (maybe a tablespoon or so?). Saute the shrimp for two minutes, or until cooked through. Remove shrimp with a slotted spoon and set aside in a glass bowl.
Add a little bit more oil to the pan and saute the garlic and ginger until golden. Remove from heat. Add in the citrus juices; stir to combine. Pour this mixture over the shrimp, season with salt, and toss to coat. Chill for two to three hours, stirring occasionally. Add the roasted red bell pepper and scallions; toss to combine. Pour onto a pretty platter, garnish with additional chives and citrus wedges. Lastly, you’ll definitely want to sample one or two. Put the ‘sample tails’ into a little bowl near the platter, just to show your guests where they can put their tails (shrimp tails!) too. J
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