Thursday, February 18, 2010

Shrimp Shrimp.....

.....oh wait....with a side of lobster! 

The other day I walked into the kitchen to find one of my favorite cookbooks on the counter opened to a shrimp recipe. " Hmmm.......guess this is what he wants me to make with those shrimp that are defrosting in the sink.", I thought.  Then he walked in and said, "This is what I'm making for dinner tonight.".  What???  Did I hear you correctly??  YOU are making dinner?  Really?  Wow!  That's awesome!

I left the kitchen and he later appeared with my delicious dinner!  We both enjoyed it, but as we always do over a plate of food, we critiqued it....add a little this or that.  And since there were quite a few shrimp left, he decided to make it again a couple of nights later.....and this time I was there to document it for the blog!

I became his sous chef for the evening, doing all of his prep work.  I gathered all of the ingredients that were listed in the recipe, plus the two we'd decided to add (more on that later).  

Since there wasn't quite enough shrimp, and we had a lobster tail leftover from Valentine's Day, I chopped it up and added it to the shrimp I had peeled and deveined.  I also juiced the lemon, diced the green onions, shredded the parmesan

and minced the garlic!
Once everything was prepped, Dennis came in and set up his work area.....

...ummmm....yeah.....he prepped the drink!  He heated the pan and added his olive oil....then put in the shrimp and lobster...

....and sauteed them until just before they were done.....then he added the garlic, lemon juice and green onions.....

Ummm.....took a sip...or two....
...added salt and pepper, then cooked until done...

He then added the butter and allowed that to melt, poured it over hot pasta and topped with the grated parmesan cheese...

It was delicious and it took only about 20 minutes from prep to finish!

The recipe is from the Williams Sonoma "Fish" cookbook and is as follows:

Shrimp Sauteed with Lemon and Garlic

4 tablespoons of olive oil (Dennis found that he needed to add a little more)
1 1/4 pound large shrimp, peeled and deveined (we had about a pound of shrimp and then added a small lobster tail, diced
6 cloves of garlic, minced
2 green onions, diced (we used more...about 4 or 5)
2 tablespoons chopped, fresh flat leaf parsley (we left this out)
1/4 cup lemon juice (about 1 whole, fresh lemon)

In a large saute pan, heat olive oil over medium high heat.  Add shrimp and cook until pink on one side, about 1 minute.  Turn the shrimp over with tongs, add garlic, salt, pepper to taste, toss.  Then add green onions, parsley and lemon juice.  Toss again and transfer to a warmed platter.  Serve.

Our Variations:  We added about 1 1/2 tablespoons of butter at the end of cooking, poured it all over hot pasta, then topped with freshly grated parmesan cheese.

Quick, easy, delicious.......VOILA!


3 comments:

Adam and Jessica said...

YUM!! Sounds devine! I will have to try this sometime...I always get nervous though about undercooking the shrimp...so then I wind up overcooking. Any suggestions?

Cola said...

Absolutely! Unless you have HUGE shrimp, it usually only takes about one minute on each side to cook shrimp. But "practice makes perfect"....try cooking a few one at a time and cut them open when you think they are done...they are done when they are opaque...

Sandi said...

this looks delicious and I am definitely going to try it. Great blog you have. :o)