Spanish SAUTÉED SHRIMP with GREEN GARLIC SAUCE

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine can be a lower-cost alternative to butter.

shrimp

🥗Healthier: scallops

💰Cheaper: chicken

Chicken is a more affordable protein option.

Remove the skins from 4 cloves of garlic by twisting each clove.

Roughly mince the garlic and add it into a mortar.

Roughly chop a generous handful of fresh parsley and add it into the mortar.

Season the garlic and parsley with a little sea salt.

Pound the garlic and parsley together in the mortar for 30 to 40 seconds until well combined.

Squeeze in 1 teaspoon of fresh lemon juice into the mixture.

Pour in 2 tablespoons of extra-virgin olive oil and mix until well combined.

Pat 12 raw jumbo shrimp dry with paper towels to remove excess moisture.

Season the shrimp with sea salt and freshly cracked black pepper.

Heat a large nonstick frying pan dry over medium-high heat for 3 to 4 minutes until hot.

Add 1 tablespoon of extra-virgin olive oil to the hot pan and swirl to cover the surface.

Add the shrimp to the pan and cook for 1 minute before flipping them to cook the other side.

Cook the shrimp for another minute until they are pink and cooked through.

Add the green garlic sauce to the shrimp and mix everything together for 15 to 20 seconds until aromatic.

Transfer the sautéed shrimp to a serving dish and pour any remaining green garlic sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens