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Quick and Easy Garlic Shrimp

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good and good for you healthy recipe on virginiawillis.com for quick and easy garlic shrimp

Shrimp are perhaps the original fast food.

A few years ago while visiting the Low Country I stopped at the pier in Mount Pleasant, SC to pick up some shrimp. The man in front of me asked the young dockhand how to boil them. Before he could answer a lady with a slow Southern drawl interrupted,

Bring seasoned watah to a boil and add ya shrimp. Take two sips ‘a wine. Stir thuh pot. Thay are done.

This recipe isn’t for boiled shrimp, but it’s nearly just that quick so get your skillet — and your glass ready.

Georgia's Golden Isles on virginiawillis.com
Thanks to GoldenIsles.com for this amazing image.

The Gold Coast

The Low Country, also known as the Lowcountry, is part of the largest saltwater marsh in the world. The Low Country stretches from the Northern reaches of the Atlantic coast of Florida to above Charleston, near Pawley’s Island. Men and women have made their livelihoods for centuries harvesting fish and shellfish from the Low Country estuaries, where the tide flows in, causing the fresh and saltwater to mix.

Jekyll and St. Simons Islands are part of that region and Georgians call this area the “Golden Isles” or “Gold Coast.”

These marshes, the clear estuaries, and the surrounding ocean are home to sweet wild Atlantic shrimp.

Some of the finest shrimp in the world come from these waters and it has long been both a way for people to live off the land, or ocean, as the case may be, and also make a living. (Want to get geeky with me? Check out the life cycle of a shrimp!)

GOOD AND GOOD FOR YOU HEALTHY RECIPE FOR QUICK AND EASY GARLIC SHRIMP ON VIRGINIAWILLIS.COM

Tail On or Tail Off?

I was recently able to procure some flash-frozen Georgia shrimp from the Gold Coast via my dear friend Gena Berry. Now, I love the look of a tail-on shrimp. I know it’s not practical. I know that you have to use a knife and fork to eat them. And, pretty much the only shrimp I cook tail-off is for a po-boy. I like the way the tails look! 

Gena grew up on St. Simons Island, Georgia, in the heart of the fishing and shrimping community. One day years ago, we were in the kitchen getting ready for a party. She jumped in, helpful as always, and offered to peel the shrimp.

When she saw my technique of leaving the tails on, she raised her eyebrows perilously high (as only Gena can do), and informed me that “coast folks” don’t peel shrimp like that. I still think it looks better. 

GOOD AND GOOD FOR YOU HEALTHY RECIPE FOR QUICK AND EASY GARLIC SHRIMP ON VIRGINIAWILLIS.COM

Wild American vs. Farmed Shrimp

There are over 300 types of shrimp in the ocean! We’re lucky that in the South there are two coasts, the Atlantic and the Gulf of Mexico. Shrimping is a way of life throughout both regions. I am a huge proponent of wild American shrimp. Many farm-raised imports are not sustainable, the farms damage the delicate ecosystem in the mangroves, and the shrimp are proactively fed antibiotics to keep them free from disease in the crowded ponds.

If you can’t get your mind wrapped around hippy-dippy concerns about the environment, perhaps you can get your head wrapped around the fact that if you are buying wild American shrimp you are supporting American workers and putting money back into local economies.

Making responsible seafood choices is one of the best ways to ensure healthier oceans. Sustainable seafood is caught or farmed with minimal environmental and social impacts. Having said that, not all farm-raised shrimp are bad, but it’s tricky. (I hope you don’t think the All-You-Can-Eat Shrimp for $4.99 is sustainable. Ahem.) For best practices, refer to the Monterey Bay Aquarium’s Seafood Watch website or app. Our seafood choices matter.

GOOD AND GOOD FOR YOU HEALTHY RECIPE FOR QUICK AND EASY GARLIC SHRIMP ON VIRGINIAWILLIS.COM

How to Peel and Devein Shrimp

Now that you are clear on buying shrimp let’s talk about freshness. If there is any scent of ammonia or fishy smell, when buying shrimp it’s a sign the shrimp is no longer fresh. The frozen shrimp I purchased smelled sweet and fresh, even frozen!

In terms of size, jumbo, large, and medium are all arbitrary designations. Chefs purchase these tasty crustaceans according to the count per pound. 21/25 count indicates that there are between 21 and 25 pieces per pound.

Check out this quick video on How to Peel and Devein Shrimp – no gadgets needed! The black “vein” running down the back of a  is its intestinal tract. It can sometimes taste gritty and muddy. If you see an orange tube running down the back, that is roe. Typically, if the vein is thick I will remove it.

Check it out.

Rice Pilaf

Rice pilaf makes a great accompaniment for this quick and easy supper. And, it’s a classic Low Country combination.

Make a quick shrimp stock with shrimp shells.

  • Peel and devein the shrimp, reserving the shells in a medium pot and discarding the vein.
  • Top with 3 cups of water. Bring to a boil and reduce heat to simmer.
  • Cook until the broth is slightly colored and smells lightly sweet about 5 minutes. Strain, discard the shells, and set aside.
  • Use the shrimp stock as the liquid for cooking the rice.

It’s little steps like this that can transform a meal. 

good and good for you healthy recipe for Quick and Easy Garlic shrimp on virginiawillis.com

How to Make Garlic Shimp

This recipe uses two kinds of garlic – sliced and chopped for a big hit of garlic flavor. The key is not to burn the sliced garlic but to take it to deep golden brown. I also use smoky hot Spanish paprika also called pimenton. You can substitute regular paprika and a little cayenne in a pinch.

This recipe is loosely based on a traditional Spanish tapas dish that uses copious amounts of olive oil and is served with bread for dipping. I’ve lightened things up with just enough oil to saute the shrimp and suggest serving it on rice or potatoes. (You could also skip the starch.)

It’s a fantastic combination of flavors and can be on the table in less than 10 minutes after the shrimp are peeled.

good and good for you healthy recipe for Quick and Easy Garlic shrimp on virginiawillis.com

How to Tell When Shrimp are Cooked

Raw, peeled shrimp naturally curve into a semi-flattened “C.” Shrimp cook very fast and when overcooked are dry, tough, and rubbery. When properly cooked, the flesh should be firm, white, and cook into a loose “C.” When they are overcooked they tighten and curl into the shape of an “O.” (O is for overcooked!)

Here’s my video of the dish using a deep-water variety of shrimp called Royal Reds. Check it out.

Thanks for reading!

Bon Appétit, Y’all

Virginia Willis

good and good for you healthy recipe for Quick and Easy Garlic shrimp on virginiawillis.com

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5 from 1 vote

Quick and Easy Garlic Shrimp

Prep Time5 minutes
Cook Time17 minutes
Course: dinner, Main Course
Cuisine: American, spanish
Keyword: seafood, shrimp, sustainable seafood
Servings: 4 people
Calories: 137kcal

Ingredients

  • 1 pound peeled and deveined shrimp
  • 4 large garlic cloves 2 chopped and 2 thinly sliced
  • 1 teaspoon hot smoked Spanish paprika
  • 1 tablespoon pure olive oil
  • 2 tablespoons freshly chopped parsley
  • 1 handful cherry tomatoes, halved
  • rice pilaf, for serving
  • Coarse salt and freshly ground black pepper

Instructions

  • In a bowl combine the shrimp, chopped garlic, and paprika. Season with salt and pepper. Heat the oil in a skillet over medium high heat. Add the sliced garlic and cook until golden, about 30 seconds.
  • Add the shrimp and cook until firm and white, 1-2 minutes. Add herbs and tomatoes; stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Nutrition

Calories: 137kcal | Carbohydrates: 2g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 139mg | Potassium: 375mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg
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Rice Pilaf

Take this rice from simple to spectacular with a quick shrimp stock. Peel and devein the shrimp, reserving the shells in a medium pot and discarding the vein. Top with 3 cups of water. Bring to a boil and reduce heat to simmer. Cook until the broth is slightly colored and smells lightly sweet, about 5 minutes. Strain, discarding the shells, and set aside. Use the shrimp stock as the liquid for cooking the rice.
 
Prep Time5 minutes
Cook Time17 minutes
Course: dinner, Main Course, Side Dish
Cuisine: American, French, Southern
Keyword: pilaf, rice
Servings: 4 people
Calories: 376kcal

Ingredients

  • 1 teaspoon pure olive oil
  • 1 shallot, chopped
  • 2 cups long-grain white rice such as Carolina Gold, jasmine, or basmati
  • Coarse kosher salt and freshly ground black pepper
  • 3 cups shrimp stock chicken stock, or water
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  • Heat the oven to 350°F. In a large, ovenproof saucepan, heat the oil over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
  • Add the rice and stir to combine. Cook, stirring constantly, until the rice is coated and lightly toasted. Season with 1 teaspoon of the salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and transfer to the oven. Cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving.

Nutrition

Calories: 376kcal | Carbohydrates: 75g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 617mg | Potassium: 275mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. Virginia is a Beard award-winning cookbook author, chef, content creator, and motivational speaker. She has lost 65# and kept it off for more than 3 years. Because of her own health journey, she is a cheerleader for others seeking to make lifestyle changes to feel healthier and happier. Her experience inspired her to launch “Good and Good for You” a lifestyle brand rooted in culinary that shares health and wellness content through digital channels; public speaking; and print media. Fans love her approachable spirit and friendly down-to-earth style. For more information visit virginiawillis.com

This Post Has 4 Comments

  1. Claude Lillie

    I made this dish last night, and it was quick and delicious! A comment about the actual recipe itself. You can change the quantity of people to cook for, which is a great facility, but in the number of garlic cloves, it changes the number, but leaves the following comment number of cloves as “2 chopped and 2 thinly sliced,” no matter how many you are cooking for. Since I’m single, I changed the no. of people to cook for to 2, so the recipe said “2 large cloves 2 chopped and 2 thinly sliced,” which was confusing. If the comment can’t be changed, maybe say “1/2 chopped and 1/2 thinly sliced.” 🙂

  2. Suzanne Turton

    I was so excited about the aromas while cooking this that when it was close to the end, I told my husband to get to the table immediately! I really didn’t mean to tell him that but the recipe does say ”Serve immediately!” Haha! He picked up his pace to the table and we enjoyed a great dish. I actually served it over bowtie pasta. It was so good, just the right amount of ”heat.” I’ve shared the recipe with friends this week! So glad I heard you talk at Hills & Dales in LaGrange, GA, last year! I enjoy following and cooking your recipes!

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