Happy Monday to you all! I hope the summer is treating you very kindly!
I don't cook shrimp that often for two reasons. The first is because I'm the only one in my family who likes it, gosh! And the second is because for the longest time it has been intimidating to me. But in the last few months I've come to realize that it's really easy to make, especially when you use this recipe. The one thing I've learned about cooking shrimp is to be careful not to overcook it so that it doesn't come out rubbery. If you have any other shrimp-cooking tips, do share! I can't get enough, and my family will learn to like it by golly!
Pan Seared Shrimp
Slightly Adapted from Taste of Home, Healthy Cooking June/July 2009 ed.
Ingredients
1 lb uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup white wine, chicken broth or seafood stock
1/2 teaspoon seafood seasoning (I used McCormick, delish!)
2 tablespoons minced parsley
Directions
In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine or stock and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Sprinkle with parsley.
