Do you like shrimp? According to my small survey among friends and family, only 1/3 of people like shrimp. I simply couldn’t wrap my head around it, so I concluded that they just have not had it cooked for them properly. I made this appetizer and was pleasantly surprised how even non-shrimp eaters thought it was delicious. Victory is mine! Take the shrimp challenge and let us know your results. You can even share your photos on our Simply Notable Crafty Friends Flickr page!
Here is what you will need: 1/3 cup chopped parsley, 4 cloves garlic, 1/2 fresh lemon, 1 cup olive oil, 6-8 dried red chilies, 2-3 green onions, and 2 tsp salt.
You will also need 2 pounds of raw shrimp peeled with tail on. I like to rinse it well under cold water prior to cooking.
In a large deep skillet, heat the olive oil until shimmering. (Medium-high heat). Add the garlic, chilies, parsley, and green onion. Cook for 30 seconds stirring constantly and then toss in the shrimp and turn the temperature to high. Cook for 3-4 minutes only stirring/turning the shrimp once. You will know they are done when they turn pink and start to curl.
Remove from heat and stir in the salt and juice from 1/2 of a lemon. Use coarse sea salt with shrimp, it gives the dish some texture and bursts of salty flavor.
Serve the shrimp in little bowls/ramekins ensuring to scoop in a good helping of the garlicky oil at the bottom. Soak up this glorious olive oil bursting with garlic goodness with a piece of warm crusty bread!
Take the shrimp challenge and do your part to bring the non-shrimp eaters you know over from the dark side.
Fantastic Fiery Shrimp Appetizer
- 2 pounds raw peeled shrimp with tails intact rinsed in cold water
- 1 cup olive oil
- 1/3 cup chopped parsley
- 4 cloves garlic
- juice from 1/2 fresh lemon
- 6 to 8 dried red chilies
- 2-3 green onions
- 2 teaspoon coarse salt
- In a large deep skillet, heat the olive oil on medium/high until shimmering.
- Add the garlic, chilies, parsley and green onions.
- Cook for 30 seconds stirring constantly and then toss in the shrimp.
- Turn the temperature to high.
- Cook for 3 to 4 minutes only stirring/turning the shrimp once.
- You will know the shrimp are done when they turn pink and start to curl.
- Remove from heat.
- Stir in the salt and lemon juice.
- Use coarse sea salt with shrimp, it gives the dish some texture and bursts of salty flavor.
- Serve in little bowls/ramekins ensuring to scoop in a good helping of the garlicky oil at the bottom. This glorious olive oil is bursting with garlicky goodness and is the perfect match for a piece of warm crusty bread.