If you are interested in having dinner on the table in 20 minutes, may I please recommend Sautéed Shrimp with Lemon, Garlic, and Parsley, which requires a fast stop at the fishmonger on the way home from work and, if you’re lucky, a visit to your garden with a pair of shears.
I’d like to sidebar a little on the shrimp deveining tool, which I always considered to be a silly piece of something extra in the drawer, until I watched a friend puncture his finger with a knife while cleaning these bad boys, sealing in a bit of shrimp innards, and then enjoying a week on Cipro. So don’t do that.
Final tips: Don’t burn the garlic (you knew that); don’t crowd the shrimp (you were tempted); don’t skimp on the lemon or parsley. Serve with a kale salad and some yummy french bread. For some reason you may then crave chocolate pudding. Serve that too. —Jestei
In cold water, clean and devein shrimp. Set aside on a paper towel to absorb any excess water. In a large sauté pan on medium-low heat, add enough olive oil to coat and 4 cloves of minced garlic. Add your shrimp so they are all even on the bottom of the pan. Add the zest of one lemon and season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip. They take no time to cook. Then finish with a handful of fresh chopped parsley, the juice of the lemon, and three tablespoons of butter. Serve hot with a baguette for dipping. This is super fast, tasty and simple. Delicious.