Entree / Food!

Garlic and Italian Parsley Shrimp

In the past I’ve been really disappointed at all my attempts to cook shrimp. After visiting Boston’s Mercato del Mare/ North End Fish Market (http://www.northendfish.com/) and picking up half a pound of fresh raw shrimp for about $6, I quickly realized the trick is just having fresh ingredients. Below are the ingredients I throw into a freezer bag to marinate the shrimp for about 10-30 minutes. Exact amounts are not necessary- if you don’t like lemon, don’t use as much or use it at all. If you love lemon, feel free to give a heavy hand! You want to make sure your mixture is enough to cover and coat the shrimp nicely. And trust me on the Italian parsley- it has a distinct taste to it that really adds unique flavor to the shrimp!

  • Raw deveined, tail- on shrimp (~6 per person)
  • Olive Oil
  • Freshly minced garlic
  • Italian flat parsley, chopped
  • Lemon juice
  • Freshly grated lemon rind
  • Salt and pepper to taste
To accompany:
  • Whole wheat pearl Israeli couscous (or whole wheat penne pasta, angel hair, whatever you prefer!)
  • Halved cherry tomatoes
  • Minced garlic
  • Freshly grated robusto cheese
While this is marinating in the fridge in its freezer bag, I like lightly spray a pan with olive oil and sautee minced garlic and halved cherry tomatoes. I also simultaneously cook up some whole wheat pearl Israeli couscous with some lemon juice squirted in. When the couscous is finished, pour your tomato mixture on top and without cleaning the pan, dump in your shrimp to cook.

For best taste and texture, don’t cook too long! It should take about 2 minutes per side or until the shrimp have turned opaque and the tails pinken.

Place shrimp atop couscous and tomatoes, drizzle olive oil pan leftovers over your plate and polish with freshly grated robusto cheese. Yummers!!!

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