Sizzling Shrimp

Sizzling Shrimp

This recipe is so easy to make that you can’t believe the results can be so delicious. It is a perfect dish to prep ahead. All the ingredients can be combined in a bowl and put into the refrigerator until just ready to cook. The final cooking should take just a few minutes. An easy recipe to double for a crowd.

Serves 6 as an appetizer
Level of Difficulty: easy

4 tablespoons extra virgin olive oil. Use a bit more oil if you are going to toss on pasta.
4 cloves finely minced garlic
1 teaspoon red pepper flakes
1 lemon
1 lb shrimp – at least, large in size
Several grinds of fresh pepper and salt

Grate half the lemon and then juice it. Place in a medium non-reactive bowl (glass or stainless are excellent). Add all the other ingredients and stir so that the shrimp are covered by the oil and lemon mixture. Cover and place in the refrigerator until ready to use.

Heat a sauté pan over medium heat. When a drop of water sprinkled in the pan sizzles, add all the shrimp at once. Using tongs turn the shrimp after they turn pink on the first side. Depending on the size of your shrimp this will take between 2-3 minutes. Cook just until pink on the second side. Place in a bowl and serve immediately with bread. The dish is also tossed with some linguine.

Jinny Fleischman is a cooking teacher in Washington, DC. With her husband, Ed, she runs Company’s Coming. It is a hands on, cooking for fun program that focuses on easy to prepare, delicious meals. Widely traveled, the Fleischmans bring a world of food and wine experiences to their classes.

Complementary Wines: Albarino, Assyrtiko, Macabeo, Prosecco

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