Shrimp Paulista

This shrimp dish packs a great flavor punch!  It’s apparently a regional dish from São Paulo, Brazil.  (After eating it, I really want to visit!)  It’s fast to pull together (even with marinating the shrimp), and requires hardly any ingredients.  This meal could become a weeknight staple of mine.  It would also make a great appetizer.

I had a big bowl of my Summer Couscous Salad already made, so I just served that alongside the spicy shrimp.  (It’s not the side dish I would recommend for this meal.  The flavors definitely clashed, but I was okay with that.  The salad was made and I was hungry!)  It would, however, be very good over rice or just with some crusty bread.

Start with the chopping…

• Chop up a good amount of cilantro, lots of garlic, and cut a lime in half.

• Place 1 pound of peeled, deveined shrimp in a large container.  (I removed the tails too.)

• Add half of the cilantro.

• Then add half of the garlic.

• Sprinkle in some crushed red pepper flake and squeeze in the juice from the lime.

• Stir to combine, cover, and refrigerate for about 30 minutes.

• Heat some EVOO in a skillet over medium-high heat.

• Add the shrimp and cook for a minute or two.

• Add the remaining cilantro.

• Add the rest of the garlic.  Sprinkle in a little more crushed red pepper flake (to taste).

• Give everything a toss and cook until the shrimp are pink, about 4 more minutes.

Serve immediately.  Enjoy!

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Shrimp Paulista (serves 4)

 

INGREDIENTS:

• 1 pound large shrimp, peeled, deveined, tails removed
• juice from 1 lime
• ½ cup cilantro, chopped and divided
• 8 cloves garlic, minced and divided
• ½ teaspoon salt, divided
• ½ teaspoon crushed red pepper flake, divided
• 2 tablespoons extra virgin olive oil

 

DIRECTIONS:

• Place the shrimp in a large container.
• Add the lime juice, half the cilantro, half the garlic, half the salt, and half the red pepper.
• Cover and refrigerate for about 20 minutes.
• Heat the olive oil in a skillet over medium-high heat.
• Add the marinated shrimp.
• Cook for a minute or two, then add the remaining cilantro, garlic, salt and red pepper.
• Stir, then continue cooking until the shrimp are pink, about 4 minutes.

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