Smoked paprika and fresh herbs take George Mendes' crustaceans from every day to ethereal. The best way to peel shrimp is to first remove the legs and then slide the rest of the shrimp from the shell. To devein the shrimp, use a small knife to cut through the back of the shrimp and then lift out the vein. Shrimp cooks quickly so you want to be sure to watch them carefully while they cook. It takes only a few minutes for them to cook. You'll know that they're done when they start to turn pink. Serve this dish over rice or pasta with a side salad.
1 tbsp cilantro, fresh, chopped (plus more for garnish)
½ tsp fresh lemon juice
1 pinch table salt
Instructions
Heat a large skillet over high heat until very hot. Lightly coat the bottom of the pan with 1 tsp oil; heat until lightly smoking. Add half of the shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until lightly golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If the pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice, and salt.
Serve shrimp with pan sauce spooned over top; garnish with cilantro.
Serving Size: 5 shrimp.
Notes
This recipe, originally by George Mendes, has been adapted from My Portugal for Weight Watchers Magazine.
