By MH Staff - Posted on 23rd April 2014
This protein-rich dish has a bad rap from years of overcooking and poor seasoning in restaurants. Mark Bittman, author of the new book How to Cook Everything: The Basics, explains the right way to do it.
You’ll need about two and a half kilograms of medium or large raw shrimp to feed four. Use your fingers to pinch off the tail and then split the shell’s underside down the center (where the legs are), removing it like a jacket. Don’t de-vein – veins won’t affect the taste and you’ll save a ton of tedious work.
Pour about ⅓ cup of olive oil into a large frying pan over low heat. Add a tablespoon of minced garlic and cook, stirring frequently, until the garlic turns golden, two or three minutes. Sear until tender. Raise the heat to medium high and add the shrimp, along with a sprinkle of salt and pepper. Use a spoon to spread the shrimp out in a layer so they cook evenly. When they’re pink on one side (two or three minutes), stir to turn them over. Keep cooking and stirring until the shrimp are pink all over and just barely translucent, another two or three minutes. Add a few drops of oil if the pan ever seems too dry.
Stir in 2 tablespoons each of water and freshly squeezed lemon juice or white wine, and cook until the sauce is slightly thickened, about 30 seconds. Stir in 2 tablespoons of chopped parsley leaves and serve.