Money can’t buy happiness, but it can buy shrimp and it’s kind of the same thing!
What is your favorite go to food to cook? Mine is all kinds of seafood. I love (almost) everything that comes out of the ocean, sea, lake or river, cooked (almost) any way possible! When it comes to quick preparation and taste bud satisfaction long after the food is gone off the plate, I think in most cases I go for shrimp. There are very few things that can top that and that is fresh raw oysters, scallops and grilled octopus.
I am sincerely jealous of those, who have the option of going to the local fishmonger and choose from a variety of shrimp or other seafood that is caught earlier in the morning of that same day and still lies there, in front of you moving. Can’t get more fresh than this. In Lithuania the situation is getting better over time in some of the big cities, but still – my options are limited to “take it or leave it”. Unless it is Tuesday or Friday, when most of the places get their “fresh catch”, I’ve learned to appreciate high quality frozen seafood. It is available any time and as long as you defrost it the right way, it can be almost as gorgeous as the fresh stuff.
- 0.5 kg shrimp
- 5-6 garlic cloves
- A handful of parsley
- 2-3 tablespoons of butter
- 2-3 tablespoons of olive oil
- 0.5-1 cup of white wine
- Chili pepper (raw)
I always use a pot instead of a pan for foods like this. Melt a bit of butter in the pot, pour some olive oil and fry chopped garlic over moderate heat, making sure it doesn’t brown too much. Go as wild as you want to with garlic. I love a lot of it with my shrimp. It cooks well in wine and the taste is not as garlicky (although I don’t mind that).
Add chopped chili, give it a few minutes and then add shrimp. I like my shrimp peeled and deveined, leaving just the tip of the tail, so I could it eat it with fingers. Peeling and deveining does take a bit of time, but oh so worth it! On the other hand – it can also be cooked as a whole if you really don’t have the time for preparation, but are ready for longer and messier eating. Besides, with the shell on, the shrimp is more flavorful since the shell infuses more flavor while cooking.
Sauté the shrimp in oil, butter, garlic and chili until it starts to turn pink, then pour in a bit of white wine, let it simmer for 5 minutes or so until wine reduces a bit. Toss with chopped parsley and serve with bread and a lemon wedge.