This was really, really simple. The key was to cook them over low heat, flip them in the skillet, and finish them in the oven. They were sweet and succulent. The olive oil was fabulous, great for soaking up with some good, crusty bread.
You will need:
- 1 pound fresh peeled shrimp
- 1/2 cup good olive oil
- 1 tablespoon butter
- 2 to 4 cloves garlic, sliced thinly
- a good sprinkling of paprika
- a good sprinkling of Paul Prudhomme’s Pork and Veal Seasoning (if available)
- salt and pepper, for garnishing at the end
- minced parsley, for garnish
Melt the butter in the olive oil. On low heat, let the garlic season the olive oil. The garlic will start to sizzle and turn a little brown. If you do this on high, it could scorch quickly and burnt garlic is not good at all. Add the seasonings, and stir to mix. Keeping the burner on low, lay the shrimp in. As they start to turn pink on the bottom, flip them over. Alternatively, you could tilt the pan and spoon some of the seasoned olive oil over the shrimp. I like to finish these in the oven, at 350, for about 8 minutes.
Sprinkle with kosher salt and pepper, and minced parsley.
Serve immediately with a good crusty bread.
These were shrimp were sweet and delicious; the garlic oil was fabulous!
We did throw these into a container and take them to a friend’s house for a get together. Served at room temperature, they were still delicious.