Peel & Eat Shrimp with Garlic & Parsley
This dish is messy, fun to eat, and easy to make. I like to rip off the tail and eat the shrimp whole in its shell, dipped in Mother-Sauce Mayo
Ingredients
Serves 6
- Extra-virgin olive oil
- 1 cup fresh flat-leaf parsley leaves finely chopped
- 2 cloves garlic finely chopped
- ½ teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 pound extra jumbo 16/20 shrimp in shells, rinsed well with cold water
Instructions
- In a large bowl, stir together ½ cup olive oil, the parsley, garlic, red pepper flakes, and 1 teaspoon each salt and pepper.
- Reserve ¼ cup of the marinade, and stir the shrimp into the remaining marinade.
- Cover and set aside at room temperature for 30 minutes to 1 hour.
- In a large pan on high heat, add olive oil to cover the bottom in a thin film.
- When the oil begins to shimmer, add the shrimp, its marinade, and a pinch of salt.
- Cook on high, stirring often, until the shrimp turn a whitish color and no longer look raw, 5 to 6 minutes.
- Transfer the cooked shrimp to a large bowl, add the reserved marinade, and toss to coat.
- Serve along with plenty of napkins as soon as the shrimp are cool enough to peel.