Sunday, April 29, 2012

Shrimp scampi

When it comes to shrimp, I have to be in my best mood. My husband is not big on shrimp shells and feet as he had a terrible experience with them and thus, I`ve never left them as is ever since. I don`t know if I don`t do it right, but for me deshelling and deveining the shrimps usually take more time and patience than the cooking itself. That`s why cooking shrimps is never on my to-do list when I`m under the weather. But the funny thing is, as much as I find the cleaning part is annoying, most of the results awed me so much that I`m more than willing to repeat the whole process.
This shrimp scampi is one of those tedious but scrumptious menu I`ve tried. But I`d like you to know that I half-heartedly call it tedious because once you`ve went through the cleaning part and put the shrimps on the pan, the dish will finish like in a blink of an eye (an eye that will take like 5-10 mins to do so).

Alright, without further ado, here`s how to prepare our Sunday night`s shrimp scampi.

Deshell, but leave the tails intact, and devein the shrimps. Leaving the tails on prevent the shrimps from curling in too much during cooking. Or if you prefer to have the shells on, you can just slit the back of the shrimps and devein them.
Wash the shrimps and drain the excess water.

Our key ingredients today, other than the shrimp itself: lemon and coriander.
You just can`t go wrong with them.
By the way, I always freeze my coriander because it`s a rare ingredient here. That`s why the coriander looks wilted in the picture. For those of you who live in places where you can get coriander effortlessly, you`re lucky, my friends.

To the shrimps, add lemon juice, chopped coriander, chopped garlic, and chili. Deseed the chili if you want milder heat. Add salt and pepper to season, but you can add these later during cooking.
Stir everything and heat a bit of oil over medium heat. 

Add the shrimps and everything to the heated pan and cook for 5-10 mins with occasional stirring until the juice has thickened.

See? Only a few steps and you`re done!
These lemony shrimps are definitely to be served many times in our house. I probably will sigh again during the cleaning, but the happy (and yummy) ending is totally worth the effort. 
I feel like summer is coming already!

Serves 2 persons

20-25 medium shrimps, deshelled and deveined
 2 Tbs lemon juice
5 cloves garlic
2 tsp coriander, chopped

1. Deshell and devein the shrimps but leave the tail intact.
2. Wash the shrimps and drain.
3. Add lemon juice, garlic, coriander, salt, and pepper to the shrimps and stir well.
4. Heat a bit of oil in a frying pan and add the shrimps and the marinating juice Cook until the juice has thickened.


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