Friday, August 30, 2013

Shrimp with Garlic and Cilantro

Here's an easy and very good recipe from Taste of Beirut.  Like usual, I couldn't find the correct ingredients, namely, the large raw shrimp, so I had to sub with medium cooked shrimp.  This was fine; I cooked the herb/oil sauce first and then just added the thawed shrimp at the end for 2 minutes to warm through.  You don't want to overcook shrimp (or any seafood) or it will turn rubbery.  We had this with steamed veggies and Parmesan Orzo.  Rice would also be good, to soak up the juices.  I reduced the olive oil, but the shrimp seemed to release a lot of liquid, because there was quite a bit of tasty "sauce" to go around.  

PS:  Don't skip squeezing fresh lemon juice over your shrimp; it really makes it!

Shrimp with Garlic and Cilantro
adapted from Taste of Beirut

1 lb large shrimps, peeled and de-veined*
1/4-1/2 cup olive oil
5-6 cloves of garlic, peeled, chopped and mashed in a mortar with a teaspoon of salt
1 bunch of cilantro, leaves chopped 
1 lemon, quartered
1 tsp coriander (optional) or hot tabasco sauce

1.  In a large skillet over medium heat, pour the olive oil; add the shrimp after 5 minutes and toss for a couple of minutes until pink on all sides. Transfer the shrimps to a bowl and fry the garlic and cilantro for a few seconds in the olive oil until fragrant. Place the shrimps back in the skillet and toss to coat evenly with the herb. Add the chili sauce or coriander if you like toss a bit and serve hot with quartered lemons.
*If using frozen shrimp, thaw overnight in the refrigerator.  If using fully-cooked shrimp, add the shrimp at the end just to warm through.  (So fry the garlic and cilantro until fragrant, then add the shrimp until heated through.)

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