recipe: shrimp three different ways

8 Jun

My family LOVES shrimp. I am lukewarm about it but my kids and husband all adore it. As a result, I’ve tried a number of different healthy recipes to find one that I really like.

After reading Mark Bittman’s recipe for the “Simplest and Best Shrimp Dish,” I started tinkering with the ways I cook it, and here are three very easy variations on his cooking method–directions at the bottom of the post.

Shrimp with Lemon and Garlic:
1.5 pounds shrimp (I use raw, peeled, deveined shrimp so that I don’t have to peel them or devein them!)
juice of two lemons
teaspoon olive oil
3 cloves of garlic, minced or pressed (you might use less if you’re not a big garlic fan)
capers (optional) for garnish

Spicy Shrimp:
1.5 pounds shrimp
teaspoon olive oil
3 cloves of garlic, minced or pressed (you might use less if you’re not a big garlic fan)
1 sliced jalapeno or serrano pepper (more or less to taste)
1 teaspoon ground cumin
minced cilantro (optional) for garnish

Citrus Shrimp
1.5 pounds shrimp
juice of two oranges
teaspoon olive oil
3 cloves of garlic, minced or pressed (you might use less if you’re not a big garlic fan)

For any of these recipes, just heat the oil in a skillet until it’s hot but not smoking; add the remaining ingredients (except garnish). Stir frequently until shrimp is opaque (it will only take a couple of minutes). Sprinkle with garnish if desired and serve! This is easy and quick. I often serve it with rice and a vegetable or with a salad and a cooked vegetable.

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