05 October 2012

Easy Shrimp Sauté


Less is better.   

I find myself betwixt and between the state of being a minimalist and immoderate.  I am in the habit of accumulating things but I hate clutter.  It's a lifelong personal predicament I live with and cannot shake off.  Fortunately, my cooking did not inherit this side of me. I love minimizing my cooking to the least possible ingredients.  I learned that in Italian cooking.  The less ingredients you put, the better the food will taste and the healthier it will come out. 

Meno é meglio


If you have garlic, extra virgin olive oil, salt & pepper, a few minutes to spare and of course, the main protagonists, the shrimps, then you can come up with these simple sauteed shrimp in no time.  If you can spruce them up with toasted black sesame seeds and chives then you can catch this recipe perfectly.  I have two favorite shrimp recipes.  This is one and the other version is much, much simpler.  Tossing them on the grill without anything, not even salt. Nothing can be less than that.


I don't need to remind you that the better the quality of the shrimp are, then the better this dish would come out.  Fresh or frozen are fine.  I have tried this recipe with good frozen shrimp and they came out almost equally delicious as its fresh counterpart.  Just don't overcook them or you will end up with dry shrimp.

I serve these shrimp in two ways, representing the two sides of my household.   The European version goes well with a heaping plate of salad dressed with a simple vinaigrette.  Whereas the Asian version calls for steamed white rice and a shrimp dipping sauce of vinegar, chives (if they are available), salt & pepper. 

Easy, isn't it?  Enjoy your weekend everyone!



Easy Shrimp Sauté


Ingredients:
Serves 4
  • 1 kilo (or more) shrimp, shelled & deveined leaving the heads on
  • 2 cloves garlic, crushed
  • extra virgin olive oil
  • salt & pepper
  • black sesame seeds
  • chives, chopped finely
Directions:
  1. In a small skillet, toast sesame seeds.  Set aside.
  2. Warm up a saucepan with extra virgin olive oil.
  3. Add garlic and toast until golden.  Discard the garlic.
  4. Add shrimp, moving them carefully so that the heads stay attached.  Brown both sides.  Don't overcook.  Depending on the size, about 4 - 6 minutes each side on the average.
  5. Season with salt & pepper when almost cooked.
  6. After turning off the fire, sprinkle with sesame seeds and finely chopped chives.  Drizzle with extra virgin olive oil.  Serve hot with salad or steamed white rice.




 

 


16 comments:

  1. I remember the shrimp I ate in Italy (Amalfi Coast)--some of the best I've ever had. I completely agree how critical it is to use the best available in this recipe. We had some in Santa Margherita, too, in a salad and it was wonderful! I'm salivating looking at your gorgeous recipe here.

    Have a great weekend!

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    1. After stripping down shrimps and other seafood to basic ingredients, I learned to understand the quality I was eating. I have never eaten shrimps that are really sweet because I was used to eating them covered with sauces. Eating them straight from the grill or simply sauteed take out the real flavors of what you're eating.

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  2. I completely agree, less is more! I love this sauté - fast, easy, and delicious. My kind of cooking!

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    1. I'm glad you like the simple way of cooking too Laura!

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  3. Carefully looking at the dish I find it almost impossible to believe that it was made with frozen prawns! Have avoided those, but since fresh are hard to get 'fresh' here, perhaps I better try :) ! The black sesame seeds I can see adding that extra touch of flavour! For me just a hunk of fresh bread and a glass of dry white would suffice to fully enjoy!!

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    1. I know what you mean about frozen shrimps. I try to avoid them too but when there's no availability and I am in dire need of them, I go for the frozen ones. They usually don't disappoint. In fact, there are even times when some of them are better than the fresh ones. With white wine and bread, I think I would needing a kilo of these shrimps!

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  4. I love simple recipe when it comes to seafood. This dish looks so colorful and vibrant :)

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  5. The simpler the recipe for shrimps, the better. We are eating a lot of pasta and pizzas in Italy at the moment. They are so much better than we get at home though we do make our own, which are an improvement on what you get in the restaurants. NZers have different taste buds and require major tweeking to the classic Italian recipes, which is a shame.

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    1. We all tweak the recipes here and there to adapt to our taste buds. I do that with other cuisines so that my family can eat them. Fortunately, we all agree about the simple preparation of shrimps at home.

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  6. The styling is so salivating!! Love easy shrimp saute. Seafood is so much more delish if handled sparingly.

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  7. I love this easy shrimp recipe. To me, this is the best way to have shrimps!

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  8. Your presentation is simply gorgeous. You know, when we have simple ingredients and make food, it really shows how you would present the food to make it more appetizing and you did an outstanding work here. I love the red - blue contrast here. Beautiful!

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