Provencal Shrimp

Yield: 4 servings


*1 lb Shrimp (21-25 count), peeled and deveined with tails on

*4 cloves garlic, minced

*¼ cup parsley, finely chopped

*2 tbsp olive oil

*Salt and pepper


*Place a large nonstick skillet over high heat. Add olive oil. When olive oil is hot but not smoking, add shrimp and cook for1minute. Turn shrimp once, add garlic, salt and pepper and toss cooking 1 more minute, or until translucent.  DO NOT OVERCOOK or the shrimp will be chewy.

*Take off the heat; add parsley, toss and serve.

*Add some lemon juice before taking pan off the heat and serve over pasta.

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