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Crevettes à L’ail (Spicy Sautéed Shrimp with Garlic)
These can be served as an appetizer with some crusty bread or as an entrée over linguine or rice. For easy eating, leave the tails on the shrimp if an appetizer but remove the tails if serving as an entrée.
1 pound peeled and deveined large (21 – 25) shrimp
2 tablespoons unsalted butter
1/2 cup dry white wine (Sauvignon Blanc or Pinot Gris)
2 tablespoons fresh lemon juice
Zest from one lemon
2 tablespoons minced fresh flat leaf parsley
1 1/2 tablespoons lemon zest
Lemon wedges
For the marinade:
1/4 cup fresh lemon juice (about two lemons)
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes (or more to taste)
2 bay leaves, crumbled
1/2 teaspoon freshly ground black pepper
Prepare the marinade by whisking together all the ingredients in a mixing bowl.
Rinse the shrimp under cold water and place them in a non-reactive container. Add the marinade and marinate the shrimp, refrigerated, for up to one hour. Do not marinate the shrimp for longer than an hour or the acid in the marinade will begin to “cook” them.
Drain the shrimp. Heat a large sauté pan over medium-high heat. Add the butter. When the butter stops sizzling add the shrimp and cook until barely done, about three minutes. Add the wine and reduce it slightly. Next, add the lemon juice and cook until the shrimp are opaque. The shrimp could also be cooked in a 350 degrees F. oven for about 15 minutes instead.
Transfer the shrimp to warmed serving bowls and garnish with the parsley and lemon zest. Serve with lemon wedges and crusty bread.
If serving as an entrée, ladle the shrimp over linguine and serve with crusty bread and a side salad.
Yield: 3 to 4 servings
Heat Scale: Medium
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