Possibly one of the most popular seafood dishes in the entire world, shrimp can be found on menus all across North and South America as well as in the markets of West Africa and India. It’s been said that no restaurant or market is too far from the sea to offer shrimp to its customers. The name in one of the more practical ones in the world of seafood, since it comes from both the English description of a puny person, shrimpe, and the Swedish skrympa, to shrink.
There are hundreds of varieties of shrimp with a vast assortment of names but all are interchangeable in recipes. Although higher in cholesterol than most other seafood, shrimp are low in fat, very mild, and quite firm in texture. They are, perhaps, the prime example of seafood that takes very little cooking to make them ready for the table.
The shrimp marinate for two hours in a tangy mixture of cool and hot spices, impairing a full flavor to them. Then they simmer in an onion and lemon sauce.
Note: If you shell shrimp before cooking, don’t throw away the shells, for they’re filled with flavor. Rinse them under cold water and cook them in boiling water for 10 minutes. Then strain the liquid and use it to cook the shelled shrimp or make a sauce of your choice.
- 1 lb. medium shrimp, peeled and deveined
- 4 garlic cloves, finely minced
- 1/2 tsp crushed dried mint, or fresh
- 1 tsp. red pepper flakes
- 1 tsp. sweet paprika
- 2 tsp finely minced ginger
- 1 to 2 Tbs. fresh lemon juice
- 1 small red onion, diced
- Salt and freshly ground black pepper, to taste
- 1 green onion scallions, chopped, for serving
- lettuce for serving
In a bowl, combine the shrimp with the mint, red pepper flakes, garlic, ginger, sweet paprika, red onion, salt and pepper until well coated, cover with plastic wrap, and refrigerate for two hours, stirring once during this time.
In a large sauté pan over medium heat, warm the olive oil (optional). Add the shrimp with spice mixture, and cook, stirring and turning the shrimp, until they just become opaque, about one minute. Lower the heat to simmer and add the lemon juice. Cook over low heat for about 3 minutes more. Sprinkle with the scallions and serve over lettuce leaves.
I just got summer issue of Sweet Dreams delicious looking magazine from Germany with my photo of Blackberry No-Bake Cheesecake in it. Take a look-))