There are at least seven hundred and fifty thousand garlic shrimp recipes available to us. And each recipe has slight variations. This one like all the others is a very simple and easy dish to prepare for anyone who loves shrimp. It takes no more than 15 minutes to prepare you can serve with potatoes, rice or toss with some pasta.
My sister once adored shrimp, grilled, scampi, fried, you name it. Her favorite dish at red lobster was that shrimp trio. All of a sudden she can’t east shrimp. And when I say she can’t eat shrimp, I mean it makes her gag to the point that she can’t even swallow it. We have tried several different cooking methods over the past two years and the more time progresses, the more she can’t tolerate it. It’s like she is developing intolerance for shrimp the older she gets. For me that spells tragedy, because I really love shrimp, and now I have to be cautious of cooking it as the only protein at dinners, because then she would have nothing to eat. She still eats and loves lobster with a passion. She better hope lobster is not next.
As delicious as this dish was she will never know. I used a whole lot of garlic and parsley. In my opinion if you use less than 8-10 garlic cloves you can’t really call it garlic shrimp. So don’t be afraid, it’s not as harsh as you think it might be because the garlic cooks down slightly with the shrimp. The butter, white wine, and lime juice all make for a really perfect marriage.
Ingredients (printable ingredients list)
2 lbs raw peeled deveined shrimp
½ teaspoon salt
¼ teaspoon black pepper
10-15 cloves of garlic
2 bunches of parsley
¼ cup oil
Splash of white wine
1 teaspoon lemon juice
2 pinches of sugar
¼ teaspoon salt