Appetizers are purely for fun. Hors d’oeuvres the French call them: “outside of the works.” They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits zakuskis. Italians have their little plates of antipasto, while Scandinavians serve all manner of spicy, pickly things at a smorgasbord and make a complete meal of them.
Hot hors d’oeuvres are always a treat. You may have to spend a few last minutes with them, but they are worth whatever confusion they create. Some, such as tiny cream puffs, turnovers, and meat balls can be completely cooked well in advance, then popped into the oven just before the first guests arrive. Do keep appetizers bite-size. Their function is to titillate the appetite, not satisfy it.
This recipe of Shrimp with Garlic and Parsley is amazing. I love spicy, so for me this is so good and it takes only 10 min to prepare.
Shrimp with Garlic and Parsley
(3 votes, average: 5.00 out of 5)
Loading...Ingredients
- 4 to 5 Tbs. olive oil
- 4 garlic cloves, finely minced
- 1 tsp. red pepper flakes
- 1 tsp. sweet paprika
- 1 lb. medium shrimp, peeled and deveined
- 1 to 2 Tbs. fresh lemon juice
- 1 to 2 Tbs. dry white wine
- salt and freshly ground black pepper, to taste
- 2 Tbs. chopped fresh parsley
- lemon pepper pasta for serving, optional (I got the pasta from Trader Joe's)
Instructions
In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
28 Comments
MyFudo™
January 30, 2012 at 7:03 amGarlic with seafood is almost always a hit! They really complement each other. I can say the combination is p[erfect. Great recipe!
Anonymous
January 30, 2012 at 12:49 pmLemon, garlic and wine – these shrimp are flavorful and appetizing. This is such food porn here. I like your crisp, clean and inviting photos! YUM.
Magic of Spice
January 31, 2012 at 4:27 amThis looks incredible…the best flavor combination out there! Gorgeous shots!
World Tour Stories
January 31, 2012 at 7:37 pmthanks for the inspiration.. !
T and Tea Cake
February 5, 2012 at 12:00 amI always like to serve shrimps as appetizers because you basically cannot lose (unless somebody really does not like seafood).
My go-to version is pretty close to yours but just to mix things up I may try out this one. 🙂
And oh yes, your photos are having a great vibe!
Cheers,
Tobias
Southern Elle
March 6, 2012 at 5:49 pmThe flavor combination is just to die for. I just know it tastes as gorgeous as it looks.
Now I'm hungry!
CJ @ Morsels of Life
June 3, 2012 at 1:55 pmThese shrimp look like some tasty eats! I'm always a fan of how quick and easy shrimp are to make, and your recipe is no exception. 🙂
denise mason
July 10, 2012 at 6:00 amIs there enough sauce with this to serve over pasta?
Jackiehelfrich
August 1, 2012 at 1:58 amThis was really good with some minor adjustments. I added a small chopped onion in with the garlic and mixed 2 tablespoons salted butter with the oil. Top with Parmesan cheese and serve over pasta. It's the perfect dish! I doubled the recipe and barely have any leftovers.
Lara
August 11, 2012 at 11:29 pmI made this tonight….mmmmm a winner! A little bit of heat, but not too much, and tons of flavour. I probably added a wee bit more olive oil than it called for and a splash more wine, and it made a perfect amount of sauce…perfect for sopping up with crusty french bread 🙂
BLT
August 15, 2012 at 12:45 pmThanks for this recipe! It was so great and easy to make. I'll be sharing it for sure.
sandra
August 23, 2012 at 9:19 pmA perfect shrimp appetizer, it looks divine! Thanks so much for sharing Yelena!!
StaceyOlson
August 28, 2012 at 3:00 pmI am dying over how cute that yellow pan is!! (and the food looks great too of course)
MaryMP
March 12, 2013 at 12:57 amGreat easy recipe….I prefer a more "wet" final dish so I tripled the lemon juice and wine…..used shake Italian seasoning and served over linguine…..
Will def be adding this to rotation for easy quick dinners. Hubby loved it!!!
Lori l'armand
May 20, 2013 at 2:19 pmi love this dish but also that yellow "grill" pan! Wherever could I find it or something similar? Beautiful with this dish!
melangery
May 20, 2013 at 3:37 pmHello Lori l'armand, thank you for your comment. The grill pan is from Le-Creuset collection. You may find it in yellow color here: http://www.amazon.com/Le-Creuset-Square-Skillet-Grill/dp/B00004SBI4.
Teri
May 22, 2013 at 1:28 amFinally tried this tonight for dinner. My hubby had 2 helpings…that means I can fix it again. Super easy to prepare and beautiful presentation. Thanks!!!
Shibi Thomas
October 29, 2013 at 5:06 pmThat's a mouth watering appetizer!!! Loved the spices used in this recipe!!
Jane
March 7, 2014 at 10:51 pmI know that white wine is better for fish. BUT do you think I can pair my red wine with this appetizer? There will be other appetizers too. I don’t want the wine people thinking I lost my mind. I can drink red wine with anything. All comments and suggestions appreciated….
melangery
March 7, 2014 at 11:03 pmJane, yes you can pair it with red wine, just don't red wine when you are cooking shrimp. I like to eat seafood with red wine sometimes, nothing wrong with it. I hope your guests love your cooking! Have a good evening-)
Jane
March 7, 2014 at 11:16 pmThank you Yelena!
I thought this recipe is an exception to the rule with all the spices. I for one would NEED red wine to go with it. Its my turn to do a Blind Wine tasting tomorrow night with 4 other couples. Hostess chooses wine, everyone brings and we bag the wine and pour. My wine is SO good, I can’t wait to see if it comes i first or not. I am doing this recipe! Two other girlfriends told me to go for it.
melangery
March 7, 2014 at 11:34 pmExcellent, Jane, if you will have some photos, please send it to me, would love to see your party. I am sure everything will be delicious!
Jane
March 9, 2014 at 6:31 pmI am a serious photographer, and FORGOT to take photos of this dish! Wine party a total success, and everyone LOVED the spicy shrimp. Good heat, thank you. For others, you can half the pepper flakes, but don’t leave them out totally. I did use Spanish Paprika in place of sweet, because that is what I had on hand. I will make this dish again to put over rice. DEFINITELY will then post photos. Thank you Yelena.
Sil
March 22, 2014 at 12:55 amJust made this for dinner. My husband and I loved it! So flavorful and easy. Since it wasn't all that planned I had to get creative and worked with what I had at home so I boiled the pasta with fish broth, added some garlic and lime juice. Delicious.
YoyoGran D.
September 8, 2014 at 4:43 pmAs a recovered alcoholic, I stay away from even alcohol in cooking. What can I use as a substitute for dry white wine?
Christopher G Webbe
March 26, 2021 at 1:09 amAppreciate your concern but if this is cooked properly all the alcohol should have evaporated. Not saying you should eat it but this might be a reason not to deny yourself
melangery
September 9, 2014 at 1:39 amHello YoyoGran D, I am very happy for your recovery. Don't put any vine to the shrimp. I f you have clam juice, add a couple of tablespoons to the dish to bring extra flavors. If you don't have it – it's ok, the shrimp would be delicious any way!!!
LittleCookingTips Panos-Mirella
June 2, 2015 at 11:15 amBeautiful post! Excellent work Yelena, amazing photography and delicious recipe for shrimp. We love similar shrimp recipes here in Greece, so this goes to our "to-try-ASAP" list!:)
Loved it.
Panos and Mirella