Pan-Seared Shrimp

Pan-Seared Shrimp
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  1. 2 Tbsp. peanut oil
  2. 2 large cloves garlic
  3. 1 lb. shrimp, shelled and deveined
  4. Kosher salt to taste
  5. Cayenne pepper
  6. Smoked paprika
  7. 2 handfuls fresh spinach leaves
  8. 2 Tbsp. white wine
  9. Lemon juice
  1. Heat two tablespoons of peanut oil. Thinly slice two large garlic cloves and cook the cloves over medium low heat, stirring, until garlic is golden. Watch carefully so the garlic does not burn. (You just want to season the oil.)
  2. Remove garlic and raise heat to medium high. Add about a pound of shelled and deveined shrimp, a pinch of Kosher salt, a pinch of cayenne pepper, and a teaspoon of smoked paprika. Cook until the shrimp is nearly cooked through, about two minutes.
  3. Add a few handfuls of spinach leaves to the pan, along with the garlic and two tablespoons of white wine, and cook until spinach is wilted - one or two more minutes. Whenever cooking with wine, use a wine that you would actually drink. Never buy “cooking wine.”
  4. Squeeze lemon juice over top for a bright enhancement. Enjoy and embrace the flavors and tastes of spring with gusto!
  1. Yield: 1 lb. shrimp
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