Yields 4 servings
Ingredients:
1 pound small shrimp, peeled
1/2 teaspoon sea salt
2 tablespoons good-quality olive oil
1/2 teaspoon red pepper flakes (or more to taste)
1 tablespoon garlic, minced
1 tablespoon Italian parsley, minced
Directions:
1. Rinse peeled shrimp in cold water, then pat dry with paper towels. Toss shrimp with salt and set aside.
2. Heat olive oil in a saut? pan. When oil is almost smoking, add red pepper flakes and cook for 30 seconds. Next, add garlic and saut? an additional 30 seconds. Add shrimp and cook for 1 to 2 minutes, taking care not to over cook. Toss with parsley and serve, with rice if desired.
Recipe Type: Authentic
Author: Executive Chef Curt CarterIngredients:
1 pound small shrimp, peeled
1/2 teaspoon sea salt
2 tablespoons good-quality olive oil
1/2 teaspoon red pepper flakes (or more to taste)
1 tablespoon garlic, minced
1 tablespoon Italian parsley, minced
Directions:
1. Rinse peeled shrimp in cold water, then pat dry with paper towels. Toss shrimp with salt and set aside.
2. Heat olive oil in a saut? pan. When oil is almost smoking, add red pepper flakes and cook for 30 seconds. Next, add garlic and saut? an additional 30 seconds. Add shrimp and cook for 1 to 2 minutes, taking care not to over cook. Toss with parsley and serve, with rice if desired.
Recipe Type: Authentic
Restaurant: Jazzmine's Restaurant and Night Club, Minneapolis, Minnesota, USA
Source: http://www.all-restaurantrecipes.com/ja/jazzmines-creole-sauteed-gulf-shrimp-recipe-restaurant-recipes/viewlink.html