by Elisa Hernandez Crawford
Prep time: 10 minutes
Cooking time: 15 minutes
1 pound of shrimp
5 pieces garlic
2 tbsp olive oil
salt and pepper (to taste)
1/4 cup white wine
1 tsp paprika
Wash shrimp, peel and devein, set aside in a large bowl.
Finely dice onions, garlic, cilantro and add to shrimp in the bowl.
Allow to marinade for 15 minutes in the refrigerator.
After 15 minutes heat up skillet to low-medium.
When hot add the ingredients in the bowl.
Shrimp will start to turn pink, still well and cook for 5 minutes.
Add the white wine and lime
Cook for 8 minutes then serve.
*Optional – Garnish with chopped cilantro for a colorful presentation
It is best to serve hot. Works great on rice, fried plantains, salad or bread.
I love this recipe for it’s simplicity and taste. Growing up in Miami our family ate an abundant amount of seafood. There are many types of shrimp available today, I recommend buying small amounts of different types to get a feel for what works best with the dish you want to prepare. Seafood is costly and when on a budget we try to find ingredients that are fresh, vibrant and affordable. After buying shrimp from various local places we found out that Florida really doesn’t stock fresh shrimp, most of them are freeze flashed and packaged. Look at your local market or supermarket flyers for specials and deals on seafood.
*In this photo the sauteed shrimp is served with fried plantains (tostones) and guacamole as a party appetizer. Best to serve right away and hot!