Peel and Eat Shrimp
Quick cook buttery head-on shrimp that will definitely need bread or rice to sop up all the pan juices. Most ingredients can be found in your fridge and pantry. All you need is…well, shrimp. You can also use, peeled shrimp, just just reducing cooking time to almost half and taking note of the visual cues on the procedure.
- 3 tbsp olive oil or any cooking oil of your preference
- 1 tbsp unsalted butter or salted, just adjust your salt
- 4 cloves garlic
- 1/2 tbsp paprika
- 1 cup beer or wine
- 2 lbs head-on/shell-on shrimp
- 1/2 tsp Salt to taste
- 1/4 tsp Pepper to taste
- 1/2 lemon
- 1 bunch parsley optional
Dipping Sauce (Optional)
- 1/4 cup Cane Vinegar
- 2 tbsps brown sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Heat Oil in a pan over MEDIUM HIGH heat/fire. Add butter and garlic. When garlic softens, add paprika. Once paprika color is infused in the oil, add beer or wine.
Let beer or wine reduce. You'll know that alcohol has evaporated when there is only a faint smell left. If there is still a strong smell of alcohol, reduce it some more.
Once it's reduced, add the shrimp, making sure they are all in one layer. If not, it's okay, just try to tuck them in there. Add salt and pepper.
Start flipping the shrimp once the sides start turning bright orange (75% cooked). DO NOT COVER, or it will steam and release juices from the shrimp. I let it cook for about 4 more minutes once everything is turned over, then turn off the heat.
Remove from the stove. Squeeze lemon and sprinkle parsley. Serve with dipping sauce over rice. OR sop the juices up with good bread.
Use a pan wide enough to have one layer of shrimp to prevent steaming and to have a more even cooking.
Lessen salt when using salted butter.
Do not cover while cooking to prevent it from steaming. Or you’ll end up with a soupy shrimp instead of a luscious garlicky butter coating the shrimp.