argentine shrimp snowbird recipes

The Ingredients

  • 1 pound of peeled and deveined shrimp (16/20 works well for this recipe)
  • 4 tablespoons of olive oil
  • 1 1/2 tablespoons of honey
  • 1 1/2 tablespoons of soy sauce
  • 1 teaspoon lemon zest (about 1 lemon)
  • 2 teaspoons of fresh chopped parsley (about 1/4 of a bunch)
  • 2 teaspoons of fresh chopped thyme( it’s ok to leave on the stem about 5-7 stems)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of ground pepper2 garlic cloves minced
  • 1/4 teaspoon chili flakes(less or more optional)

How To Make:

Mix well and pour over shrimp. Place in a zip lock bag or sealable container and leave up to 12 hours. Grill/Sauté shrimp to an enteral temperature of 145. To sauté the shrimp allow a large sauté pan to get hot on medium-high heat, add 1 tablespoon of oil. Sautés means to jump, so making the shrimp jump in the pan by tilting the pan forward and pulling backward in a clockwise direction (depending on pan size will determine on how many shrimp you can sauté at once don’t overcrowd your pan). Pro tip- best way to practice sautéing is in the back yard with ice in your pan (ice melts and no clean up), advance to dried beans but have a broom nearby.

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