Sometimes keeping it simple on a Friday night is the best way to go, especially now that spring is springing and I’d rather spend time on the patio with my good friends and my kids than slaving away in the kitchen.
I don’t mind slaving away in the kitchen, mind you, but some Friday nights I’m just worn out.
In my quest for all things spicy, I came across this recipe. It cooks up quickly and it’s figure-friendly.
I tested it out on a recent patio night and my friends loved it. I would have added more chilies, but then again, I like things hot!
With this recipe, it’s important to cook the shrimp in batches. If not, it almost steams and your result is a chewier shrimp.
Spicy Shrimp with Chilies
1 1/2 lb peeled and deveined medium shrimp
kosher salt and freshly ground black pepper
1 Tbsp extra virgin olive oil
3 to 4 dried chilies, roughly chopped
5 garlic cloves, crushed
juice of 1 lemon
3 Tbsp chopped fresh parsley
Season the shrimp with salt and pepper to taste.
Heat a large nonstick skillet over medium heat. Add a 1/2 tablespoon of the oil to the pan and half of the chilies; cook 1 to 2 minutes. Increase the heat to medium-high; When hot, add half of the shrimp. Cook undisturbed for about 1 1/2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes. Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes. Turn the shrimp over, add the garlic and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
Squeeze the lemon juice over the shrimp. Add the parsley and toss well.
Nutritional Information: Calories Per Serving: 147, Fat: 4 g, Carbohydrates: 3 g, Fiber: 0 g, Protein: 23 g, Sugar: 0 g, Sodium: 171 mg, Cholesterol: 172 mg.
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