Maine Shrimp Saute
- Cuisine: Mediterranean
- Course: Main Course
- Features: Fast
Summary:
Because Maine shrimp cook so quickly, they don’t really need frying. Simply tossing them in very hot oil, as in this recipe, should be sufficient. Be sure to use a neutral-flavored oil.
The flavors here are similar to those in Spanish gambas al ajillo (garlic shrimp), but flavoring agents for the oil may be varied: North African harissa, chopped preserved lemon and cilantro would also work well, as would an Indian spice mix of minced ginger, curry leaves, black mustard seeds and cumin.
Serve this saute on its own, preceded by a soup of winter vegetables, or use it as a topping for pasta.
Maine shrimp, sold only in winter, are available at BlackSalt Fish Market in the Palisades neighborhood of Northwest Washington (202-342-9101); it's best to order a day in advance.
4 servings
Ingredients:
- 2 pounds peeled, deheaded (uncooked) Maine shrimp (from 4 1/2 to 5 pounds heads-on shrimp; they do not need deveining; see headnote and NOTE)
- 1 tablespoon minced garlic, plus 1 medium clove garlic, coarsely chopped
- 1 tablespoon freshly grated lemon zest (from 2 large lemons)
- 3 to 4 tablespoons canola oil
- 1/2 to 1 teaspoon fine sea salt
- 1 dried red chili pepper (such as ancho chili), crumbled, with seeds and white membranes removed for less heat, if desired
Directions:
Combine the shrimp, minced garlic and lemon; mix well.
Use just enough of the oil to coat the bottom of a saute pan large enough to hold all the shrimp comfortably; place over medium heat. As soon as the oil starts to make popping sounds, add the chopped garlic, salt to taste and the crumbled chili pepper. Cook, stirring constantly, for 2 to 3 minutes, so the garlic sizzles and becomes fragrant.
Remove the pan from the heat; immediately add the shrimp mixture, tossing and stirring it in the hot oil. There should be enough heat to cook the shrimp, but if they are not quite done, return the pan briefly to medium heat, stirring constantly. Serve immediately.
NOTE: If using 1 pound of (non-Maine) peeled, deveined and defrosted medium shrimp, add them to the hot oil and cook on the heat for a few minutes, just until opaque.
Recipe Source:
From cookbook author and food writer Nancy Harmon Jenkins.
E-mail the Food Section with recipe questions.
(Dayna Smith for The Washington Post)
