Saturday, March 12, 2011
Garlic Shrimp and Vegetables
One of our favorite dinners. So easy. Don't be afraid of frozen shrimp. They are super easy to cook with! A note about frozen shrimp. It usually says it is deveined, which it totally is. That just means the the largest vein is taken out. It also means that the inside vein, which is much smaller, is left in. Some people choose to take that out, some people leave it. I think it depends on the size of the shrimp. Smaller shrimp are cheaper, so this recipe used the smaller shrimp, so I didn't devein it. With really large shrimp, I do. Either way, you can't really tell a difference, but I just thought you should know.
Second, many sources say to never thaw shrimp under cool water. Thaw it in the fridge. I agree, but I also must confess that if I am in a hurry, I thaw it under running cool water. It has worked for me, but if experts say not to, you probably shouldn't. And now to the recipe:
Shrimp, as many as you would like, but note that they do shrink when you cook them.
Pour about 3 Tbsp olive oil in a nice skillet on medium-high heat. (Olive oil isn't supposed to get too hot and shouldn't smoke.)
Let oil heat up a bit.
Put 1 Tbsp minced garlic in the oil (I use more, because I LOVE garlic)
Brown the garlic in the oil for about 2 minutes
Put thawed shrimp in oil.
Shrimp cooks rather fast. When it turns pink on both sides, it should be done. However, for this recipe, I keep it in a little bit longer. The garlic, oil and shrimp all brown up just right and it turns out sooooo yummy.
1 bag steamer vegetables
put in microwave and cook according to directions
(tough huh? :) )
Plate shrimp and vegetables together. Soooo good, and low fat/calories. Yummy!