Food and the City: Lemony Garlic Shrimp Yum

January 18, 2013

Lemony Garlic Shrimp



Can someone just tell me an instance in which 
they mixed lemon or garlic with something and it didn't taste amazing?

I'm refusing to believe those instances actually exist. My God, I am so annoying. I don't even take other peoples taste preferences into consideration because in my mind, garlic and lemon will always taste amazing together. Always. Always. Always. Always. And yes I'm slamming my feet and fists against the floor while I shout. 

Clearly I'm very passionate about it. But thats whats wrong with me. Passionate about food and not passionate about seriously important productive things.

Say, keeping the house clean?

Umph.

If you like shrimp, and you love garlic+lemon (which you should! I'm sorry), then you're really going to want to try this. And I knoooow there are, like, 47 million garlic shrimp recipes out there..  but heres 47,000,001. I'm sorry that I'm so annoying.

Lemony Garlic Shrimp

1 lb Shrimp
6-7 Cloves of garlic, minced/pressed
1/2 tsp Red Pepper flakes 
Juice of half a lemon
3 tbs Butter
Freshly chopped parsley
2 tbs Olive Oil

Heat your olive oil in a skillet on the highest heat. You're going to want your pan really hot. When oil is heated, place your shrimp in a single layer. Let it sizzle and cook for 2-3 minutes on 1 side, then flip them over for another minute. Toss in your minced garlic, as well as your red pepper flakes. Continue to mix around for about another minute, preventing the garlic from browning. Squeeze in the juice from half a lemon, scoop in your butter, and sprinkle on some freshly chopped parsley.

Mix around until butter is melted then remove from heat. Plate, and finish off with an extra sprinkle of parsley.