Cannot stop eating shrimp!

On a brain-dry week, shrimp seems to be one seafood I dunk into my trolley. Because there’s so many ways to cook it regardless of an empty pantry or not. While de-cluttering my kitchen cabinets recently, I found a pack of dried chilli flakes that’s been opened and used like twice, since mid 2011. Well, it was chucked deep into the cabinet that’s why!

Before I end up storytelling how it got snuggled under a stash of dry noodles, here’s last night’s dinner!

10-12 fresh shrimps, deveined and shelled (except the tails)
2 large garlic cloves, sliced.
Extra virgin olive oil
1-2 dashes of paprika
1-2 tablespoons of chilli flakes
salt to taste
handful of chopped parsley

1. Bring non-stick pan to medium low heat, pour in olive oil just enough to cover shrimps.

2. Once oil is hot, not smoking. Add in garlic, leave it to sizzle for some seconds, toss in shrimps. Cook for 2-3 mins in medium-low heat. Garlic should not turn brown.

3. Add a dash or two paprika, stir shrimps, add chilli flakes and give a quick stir. Leave shrimps to cook for another 1-2 mins until fully cooked through. Salt to taste.

4. Dish up and scatter chopped parsley.

An easy 15mins recipe!

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