If there’s one staple I always have in my freezer, it’s a bag of frozen shrimp. They’re so versatile and many shrimp recipes out there are easy to prepare, economical and perfect for a mid-week meal. I recently poached shrimp in olive oil with a bit of butter as a last minute snack; I wasn’t in the mood to make a dip. Defrosting shrimp is simple when you don’t have time to leave overnight in the fridge; empty into a bowl of water and allow to sit 10 minutes or until thawed. The other thing I like about this dish is you can wing it on quantity to suit how many people you need to feed and doctor it with herbs or spices.
Not sure what size shrimp to buy? If you’re buying frozen, the number on the bag will indicate the number of shrimp in the package. For example, if it reads 21/25, you know there should be from 21 to 25 shrimp in each pound. I usually purchase 21/25 (jumbo) but sometimes go for the 16/20 (extra jumbo) when they’re on sale. I had a few jumbo shrimps left in the bag but not enough for the two of us so I added three of the extra jumbos. You can see in the photo the difference between the two.
Typical poaching liquid uses water seasoned with peppercorns, fresh herbs, lemon slices or juice, bay leaf etc. but you can also use milk, stock or wine. My recipe calls for a luxurious olive oil bath with a touch of butter!
shrimp (21/25 or go big and use 16/20)
1 to cloves of garlic, sliced
1/2 to 1 teaspoon red chilli pepper flakes
2 to 3 tablespoons butter
olive oil
lemon zest
freshly chopped Italian parsley
In a frying pan, over medium heat, add enough olive oil to cover the bottom and sides (about halfway up). Add chilli flakes and butter. When butter has melted, add shrimp and garlic. You can leave the shells on or off. Allow shrimp to simmer five to ten minutes flipping over halfway through cooking time. You’ll know when the shrimp are cooked when they turn opaque and have shrunken slightly. Remove from heat top with lemon zest, parsley and serve.
The Culinary Chase’s Note: Serve shrimp with fresh bread. Enjoy!
- shrimp (21/25 or go big and use 16/20)
- 1 to cloves of garlic, sliced
- ½ to 1 teaspoon red chilli pepper flakes
- 2 to 3 tablespoons butter
- olive oil
- lemon zest
- freshly chopped Italian parsley
- In a frying pan, over medium heat, add enough olive oil to cover the bottom and sides (about halfway up). Add chilli flakes and butter. When butter has melted, add shrimp and garlic. You can leave the shells on or off. Allow shrimp to simmer five to ten minutes flipping over halfway through cooking time. You’ll know when the shrimp are cooked when they turn opaque and have shrunken slightly. Remove from heat top with lemon zest, parsley and serve.
- The Culinary Chase’s Note: Serve shrimp with fresh bread. Enjoy!
