I went to buy a few things for dinner today and I found these beautiful Maine shrimp that I could not resist. They are in season now and they looked so fresh.
In Italy we are used to buying “whole” shrimp with the heads on. In fresh shrimp, the head is where you find most of the flavor, so I had to get these! It is hard to find whole shrimp here in the US.
Reading around I learned that Maine shrimp are prized for their sweet, delicate meat that requires little, if any, cooking time. So I decided to prepare them in a very simple way.
Ingredients for two
- 1/2 lb of Maine shrimp
- extra-virgin olive oil
- 1 clove of garlic
- salt, I recommend coarse Trapani sea salt
- 1 Tsp white wine
- Italian parsley
- lemon
Warm up some olive oil in a pan and add a clove of garlic cleaned and halved. When the garlic is lightly golden add the shrimp. Season with salt (I used a pinch of coarse Trapani sea salt, a present of my sister in law, thank you Susan!) and add just one or two Tsp of white wine. Cook very briefly for 2 minutes, the shrimp have to become pink.
Before serving sprinkle some finely chopped parsley, and squeeze some lemon juice on it. Eat right away.
An excellent wine pairing would be a Muscadet “sur lie” from Loire Valley (2004 Brégeon Muscadet “Gorges” — 64 months on the lees ).
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