There are hundreds of tasty recipes to cook your shrimps from all around the world but today I am going for the simplest since we want something tasty and quick. Oil and garlic are essentially the base of nearly all of my recipes and it’s the base for this recipe too. If your shrimps are your main course, then use a generous amount of shrimps. I go for about 20 shrimps for two people. (!!)
Place quite a large pan on the fire and pour in your pure olive oil. Leave it till it’s hot and then put your mashed garlic. Once the smell of the garlic has filled your kitchen you are ready to place your shrimps in the pan. Let them cook on a strong fire for about 4-5 minutes and then turn each and every shrimp on the other side. Let them cook for another 5 minutes (make sure you check on them so as you don’t burn them) and lower your fire by half. Cook for another 10-15 minutes on a low fire. Personally I am one of those people who likes my food really cooked, so you might find my time a bit over the top compared than other cooks. Once ready, pure in the fresh lemon juice and chives in the pan and let it rest while covered, off the fire for about 5-6 minutes in order to absorb all those smells and juices.
Level of difficulty: 2/5
Calories: 280 for 6 shrimps
Fat: 18 g
Protein: 7 g
- 20 fresh and clean medium-sized shrimps
- Chunky sea salt and black pepper (optional)
- 100 ml of pure Greek olive oil
- The lemon juice of 2 lemons
- 3 mashed garlic gloves
- 1 medium-sized bunch of finely chopped chives
Place the oil in a medium-sized pan and bring to heat.
Once the oil is warm, pour in the mashed garlic.
Leave the garlic for only two minutes before you place the seasoned shrimps in the pan.
Cook the shrimps for about 5 minutes on a high heat and then turn one by one on the other side.
Once turned, cook for five minutes until both sides are slightly crispy on both sides and put your heat to medium. Leave the shrimps for another fifteen minutes if you like them well cooked or 10 minutes if you don’t like them well cooked.
Pour the lemon juice in your pan and turn off your heat. Leave it to rest for 5-6 minutes to absorb the juices and the smells.
Serve your shrimps with your choice of salad but don’t forget to pour the cooking juices on top with some extra freshly squeezed lemon.