Sizzling Shrimp

Apparently most of my recipes this week will be garlic-oriented. What can I say? I love the stuff! My fingers and apartment have acquired a permanent garlic smell. Originally I was going to bring you a garlic soup, but that will have to wait until a later time. I am only just now getting in the mood for soup, but I made this the night of the inauguration when it was still 80+ degrees outside. The original recipe calls for serving this in the pan, but I transferred it to a dish for presentation purposes. However, the one requirement that you should absolutely follow is to serve this with some nice bread to sop up the juices. I used two cloves of garlic, because as I said earlier I love the stuff, and I can tell you, by the time I was done eating this dish, there were only 3 small slices of garlic left. It was heavenly with the bread and the juices! This was a wonderfully fast meal that let me get to cooking and then enjoy the festivities almost right away. The key is to have all of your ingredients ready, because once you start, it goes pretty quickly.


The other day I got a wonderful email from the Foodie Blogroll, I was selected to win a year's subscription to a food magazine!! I didn't have to do anything at all except be a member and have the widget displayed on my site. I am pretty excited to start receiving Saveur and I am sure I will have fun recipes from there to bring you. If you aren't a member of the foodie blogroll, click here to find out how to sign up!


Sizzling Shrimp with Garlic
(From Serves One: Simple Meals to Savor When You're on Your Own)

2 pinches salt (preferably sea salt)
1 tablespoon olive oil
2 garlic cloves, sliced
4-5 ounces large shrimp, peeled
Bread, toasted (for serving)

Combine the salt and 2 tablespoon of water in a small dish.

Combine the olive oil and garlic in a small saute pan, and heat over medium-high heat just until the garlic begins to sizzle and turn golden; don't let it burn. Holding the lid in one hand, add the salted water with the other, and immediately clap the lid on to minimize the splattering.

After letting the liquid sizzle for 20 seconds or so, lift the lid, add the shrimp, and quickly over again. Cook just until the shrimp turns pink and the liquid reduces, 30 seconds to 1 minute, lifting the lid once more to stir.

Take the saute pan directly to the table. Use the chunks of bread to scoop up the shrimp and juices. Or, with a fork, spear each bread chunk with a shrimp and dunk in the pan juices. Repeat until the shrimp are gone and the pan is wiped clean.