In The Kitchen: Garlic Shrimp
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This recipe is perfect for a last-minute meal, especially if you already have some cooked shrimp in the freezer.
½ stick butter
½ cup olive oil (no need to use extra virgin)
2 pounds large (at least 16-20) shrimp – peeled and deveined. Frozen ok
6 cloves garlic
½ bunch fresh parsley
1 lemon or lime, zest and juice
Red pepper flakes
White rice, prepared (in a pinch, pick up a carton at an Asian restaurant on the way home)
1. Remove shrimp from freezer and place in sink under running water
2. Use large skillet, heat butter and olive oil over medium heat. Add shrimp – ok if not totally defrosted – and garlic over medium heat. Turn once and cover pan. Cook only until shrimp turn pink – about 5 minutes if defrosted shrimp, about 8 minutes if partially frozen
3. To pan, add parsley, lemon zest, lemon juice, salt and red pepper flakes
4. Remove from pan and serve over white rice (or cooked pasta or salad)
Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.