Wednesday, September 24, 2014

Garlic Shrimps with Lime 蒜香干煎虾

Imported shrimp holds the ugly reputation of being the dirtiest of the "dirty dozen", with less than two percent of ALL imported seafood (shrimp, crab, catfish, or others) being inspected before they are sold; which is why we should consume domestic seafood whenever possible.

Strange as it sounds, it is actually rare to find domestic shrimps in the the Bay Area. I am not sure if they are seasonal so when I chanced upon the wild-caught (Florida) shrimps in Whole Foods Market the other day, I jumped on it quite excitedly and bought a pound.

Instead of grilling or oven-roasting, I opted for quick pan-fry method this time, as it allows more control of the heat especially when garlic is involved. I find that broiling in the oven (similar to grilling) often burns the garlic and spoils the dish with the garlic tasting bitter.

Garlic Shrimps with Lime 蒜香干煎虾
3 cloves garlic
6-8 raw medium-size shrimps, shelled and deveined
Pinch of sea salt and pepper to taste

Directions: A little oil goes into the pan, add the shrimps and then sprinkle in the garlic, making sure the garlic and shrimps are evenly mixed. Cook the shrimps till they turn pink, about 3-4mins on each side depending on size of shrimp. S&P to taste, and squeeze of lime is preferred as accompaniment. The zest of lime (or lemon) will bring out the taste of shrimps in balanced harmony.

You can also try Spanish-Style Oven-Baked Shrimps.

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