Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

We love to have quick-fix recipes at the ready for items that we always have in the pantry and freezer, and this recipe qualifies. Frozen raw shrimp thaw out quickly in a cool to room temperature water bath and we always have a piece of peeled ginger root in the freezer ready to grate. By freezing peeled ginger root, you can avoid wasting unused ginger root, plus, it grates better when frozen. If we ever have too many lemons, we squeeze them and pour the juice into ice cube trays, and then store the frozen lemon cubes in airtight freezer bags for quick use. This recipe comes together so quickly.

Lemon-Garlic Shrimp
  • 3 tablespoons olive oil
  • 4 large garlic cloves, minced
  • 1 1/2 tablespoons freshly grated ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound large raw shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons medium dry sherry
  • 1/2 teaspoon paprika
  • Flat-leaf parsley

    In a large skillet over medium heat, sauté the garlic, ginger and crushed red pepper in olive oil for a minute or so. Raise the heat to high and add the shrimp, lemon juice, lemon zest, sherry and paprika. Sauté while stirring and flipping the shrimp until the shrimp turn pink. Season to taste with salt and pepper and garnish with parsley sprigs and/or chopped parsley. Serve with linguine (add a ladle of the hot pasta liquid), or with a nice green salad and warm, crusty bread. (We served the shrimp with Asparagus Rafts when we created the shrimp recipe and it was a wonderful combination.) Serves 4 (or less depending on how you serve it and how hungry they are).

  • Recipe Seeds: Garlic, Parsley

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