Grate a bulb of fresh garlic (yes, an entire bulb not a clove), place in a small bowl, add just enough olive oil to cover. Then let it stand for a few hours. Stir occasionally.
Get some fresh shrimp, devein, pat dry, then fry in the garlic mixture and a small piece of butter for a couple of minutes. Stir so the shrimp cooks on both sides.
Add a splash of vegetable stock, white wine and heavy cream. Add some fresh chopped parsley (leaves only, don't use the stems). Add fresh ground pepper and a pinch of salt.
Boil the mixture for severl minutes, stirring well. Squeeze in some fresh lemon juice. Serve.
Tech Notes:
Some supermarkets will devein shrimp for you. Mine will devein one pound of shrimp for just $1 extra. A great deal.
Deveining includes removing the shell. But do you remove the tail? It's a personal decision. I don't, I just eat the crunchy tail because it contains fiber and valuable nutrients.
As with all cooking the quality of the ingredients makes a huge difference. Buy the best you can afford, and that includes the olive oil.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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