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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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If I'm stuffed from having just had dinner and I could STILL eat a serving of this, there must be something....right! Serving size is dependent upon whether you use this as an appetizer or main dish. Ingredients:
2 heads roasted garlic (the paste) |
2 lbs medium shrimp, deveined with tail removed |
2 tablespoons olive oil |
1 tablespoon olive oil |
2 tablespoons leeks, finely chopped |
1 teaspoon paprika |
salt and pepper, to taste |
1/4 cup white vermouth or 1/4 cup white wine or 1/4 cup dry sherry |
lemon juice, to taste |
finely chopped parsley, to garnish |
Directions:
1. When cool, squeeze roasted garlic paste from bulbs into large bowl.
2. Add shrimp, 2 tablespoons olive oil, salt, pepper, leeks and paprika, then gently mix.
3. Heat 1 tablespoon olive oil in pan over medium-high.
4. Add shrimp mixture to the pan and stir fry, working quickly. When the shrimp start to turn pink, deglaze with vermouth, white wine or sherry.
5. Rapidly sauté this mixture at high heat until wine reduces and alcohol cooks away, keeping in mind not to overcook (i.e. toughen) the shrimp. The garlic paste will cause the sauce to take on a creamy consistency.
6. Before serving, add a sprinkle of either lemon or orange juice allowing the spray from the citrus oil to also fall into the serving dish.
7. Sprinkle with finely chopped parsley.
8. Serve as an appetizer or as a main dish over rice - or in a plastic bowl at 2:15 am over the sink or however and whenever you like!
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