Succulent Shrimp

NPR Cooks! p. 15

Oil (It’s best to use peanut oil because it can withstand high temperatures, but sometimes I use olive oil for the taste)

6 to 8 cloves garlic, sliced

¼ teaspoon salt (or to taste)

1/8 teaspoon chili powder

1 to 1-1/2 pounds medium to large uncooked shrimp, in the shell

1 to 2 bunches of coarsely chopped cilantro, stems removed

2 limes, quartered

Cilantro and garlic? Sign me up!

Heat a big frying pan or wok over high heat. Add a tablespoon of oil and toss in 5 or 6 thin slices of garlic. Stir briefly until the garlic starts to turn golden (it will cook quickly). When the garlic is golden, add the salt and chili powder and mix with the garlic.

Add the shrimp and stir-fry until they begin to curl and turn bright orange. 

Shrimp are so creepy when they're still gray.

Don’t cook too long. As you’re cooking batches of shrimp, add oil, salt, and chili powder as necessary. Don’t overdo the oil. 

I'm not sure what they're talking about with the "batches" idea. I got everything one very effectively in one go.

Remove cooked shrimp to a separate platter.

Sprinkle the chopped cilantro over the shrimp, squeeze juice from a couple of the lime quarters and arrange the remaining limes on the platter for individual use or garnish.

Served with a little garlic/almond asparagus.

My Rating: 4/5 "The cilantro/garlic/chili powder/lime combination added up to be a really great seasoning. There was an addendum to the recipe that recommended eating the shrimp with their shells on to maximize flavor, and that was really good advice. The only change I'd make would be to not add so much salt - it distracts a little from the other flavors. Of course, salt is also delicious, so if you like it then feel free to go nuts!"