Sunday, January 24, 2010

Pan Grilled Shrimp

A good cocktail tastes even better when balanced with appetizing food. If you are wondering what could go well with the Strawberry and Kiwi Caipirinha, the answer is a quick and succulent Pan Grilled Shrimp:

1 pound of raw large shrimp, divined and thaw
¼ cup of lemon juice
1 clove of garlic, minced
½ teaspoon of paprika
1 teaspoon of onion powder
½ tablespoon of vegetable oil
Sea salt and pepper to taste

In a small bowl, combine lemon juice, garlic, paprika, onion powder, salt and pepper. Whisk until combined and pour over shrimp. Cover and refrigerate for at least one hour.
Heat the oil in large sauté pan. Drain and shrimp and cook it over medium heat for about 5 minutes (or until it turns pink) turning it only once. Serve with lemon wedges.

“Food is the most primitive form of comfort.” Sheila Graham