Smoked paprika and fresh herbs take George Mendes' crustaceans from everyday to ethereal.
- 4 tsp olive oil, extra-virgin, divided
- 20 large uncooked shrimp, peeled and deveined
- 6 medium clove(s) garlic clove(s), minced
- 1 1/2 tsp paprika, pimentón variety (sweet smoked paprika)
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp cilantro, fresh, chopped (plus more for garnish)
- 1/2 tsp fresh lemon juice
- 1 pinch table salt
Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
Serve shrimp with pan sauce spooned over top; garnish with cilantro.
Serving size: 5 shrimp
- This recipe, originally by George Mendes, has been adapted from My Portugal for Weight Watchers Magazine.