Garlic Lemon Shrimps
Portions| 4
Prep Time|10 Minutes
Cooking Time|15 Minutes
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1/2 cup white wine
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tbsp fresh coriander (cilantro), chopped (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
- 1 baguette, sliced and toasted
Cooking Directions
- Rinse the shrimp under cold water and pat them dry with paper towels. Season with a pinch of salt and pepper.
- In a large skillet, heat the olive oil over medium heat until it shimmers.
- Add the chopped shallots to the skillet and sauté for about 2 minutes, or until they become translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
- Add the shrimps to the skillet and cook for about 2 minutes on each side, or until they turn pink and opaque.
- Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom. Allow it to simmer for 1-2 minutes until slightly reduced.
- Stir in the lemon juice and zest, and then the fresh coriander. Taste and adjust seasoning with additional salt and pepper if needed.
- While the shrimp is cooking, preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch pieces and arrange them on a baking sheet. Toast in the oven for about 5-7 minutes, or until golden and crisp.
- Transfer the shrimp and shallots to a serving dish. Garnish with additional fresh coriander and lemon wedges. Serve with the toasted baguette slices on the side.
