Thursday, April 15, 2010

Week 15 - Garlic-Chili Shrimp

The Recipe
200 shrimp, defrosted
1 tsp Chili-garlic olive oil
1 bay leaf
3 tbsp white wine
1 bell pepper, chopped
2 lemon slices, 1/4" thick
1/4 tablespoon butter
Salt, Pepper

Sprinkle salt and pepper evenly over shrimp. Heat the oil in a pan over medium heat; add shrimp and bay leaf; cook and stir for 3 minutes. Add bell pepper and cook for another minute. Add wine and lemon to the skillet. Raise heat to medium-high and bring mixture to a simmer; cook about 3 minutes. Remove from heat. Discard bay leaf and lemon. Add butter, stirring until butter melts. Serve shrimp on rice with lemon wedges.

The Verdict
Honestly, I was a bit hesitant about this one, as I'm not usually one for cooked shrimp (I love it cold, but cooked not so much). It was absolutely delicious though! The smell was almost the best part - it smelled lovely exotic and as if I were in an Asian restaurant. There was neither enough garlic nor enough chili though, so I think I'll try to add some red pepper flakes and chopped garlic the next time.

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