Even lifelong consumers of animal protein can find cooking it to be daunting. I include myself in that category. I knew my way around every vegetable, pasta sauce, and hummus-like spread before I even considered roasting a chicken or pan-frying a salmon steak.
Maybe you’re apprehensive about handling raw meat. Maybe you don’t want your house to smell like fish for five days. Maybe you don’t have the time to commit to a low-and-slow braise.
Shrimp is the gateway protein. Unassuming as it may seem, shrimp actually has a ton going for it: not too scary to handle, only mildly fishy-smelling, and ready in a flash. Tonight, expand your cooking horizons with this garlicky-lemony shrimp, perfect with a salad and a baguette, and ready—really—in 20 minutes.
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1 pound fresh, medium-sized shrimp
1 bunch flat-leaf parsley
A baguette, for dipping
We’re assuming you already have a lemon, 4 cloves of garlic, olive oil, and butter. If not, add those to your list!
The Game Plan:
About 20 minutes before dinner, clean and devein your shrimp in cold water. Chop your garlic and sauté in olive oil in a large pan over medium-low heat. Add in the shrimp, arranging them so they’re evenly spaced, and season with salt, pepper, and the zest of your lemon.
Flip after a minute or two, cooking for a minute or so more, then shower with chopped parsley, the juice of the lemon, and three tablespoons of butter.
Click here to see the full version of this recipe.
What was your gateway protein? Tell us in the comments!