I love the ease of cooking shrimp in their shells. Peeling and deveining shrimp is not one of my favorite kitchen activities. I also love sucking the juices off the shrimp before peeling them at the table. Peeling them slows me down and makes me anticipate and then fully appreciate their luscious flavor.
1 pound large or medium shrimp, in their shells
1/3 cup olive oil
6 cloves garlic or more if you are a garlic lover, slivered
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme in a pinch
¼ teaspoon crushed red peppers or ½ teaspoon smoky hot paprika
½ teaspoon salt or to taste
2 tablespoons chopped flat-leaf parsley
1. Rinse the shrimp and pat them dry.
2. In a skillet large enough to hold all the shrimp in a single layer, heat the oil over moderately high heat. When the oil is hot but not smoking, add the garlic, thyme, crushed red peppers or paprika, salt and shrimp. Toss to coat with oil, cook, stirring occasionally, just until the shrimp are pink, 4 to 5 minutes.
3. Remove the pan from the heat, and with a slotted spoon, transfer the shrimp to a warmed serving platter or to warmed individual plates. Pour the sauce over the shrimp, sprinkle lightly with the parsley. Serve immediately with paper napkins and plenty of bread to sop up the sauce.
3-4 servings for dinner
Adapted from Patricia Wells’ Trattoria
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