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Prep 15min
Total15min
Servings2
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Ingredients
1
tablespoon olive or vegetable oil
3/4
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1
medium green onion, thinly sliced (1 tablespoon)
1
clove garlic, finely chopped
2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
2
teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
1
tablespoon lemon juice
1/8
teaspoon salt
Grated Parmesan cheese, if desired
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Steps
1
In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.
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Sprinkle chopped green onions on top for a pop of color.
Fresh and frozen shrimp are sold by a descriptive size name like jumbo or large, and by "count", or number per pound. The larger the shrimp, the lower the count. Size and count vary throughout the United States.
Shrimp are sold in a variety of ways: raw (“green”) with the heads on; raw in the shell without the heads; raw, peeled and deveined; cooked in the shell; or cooked, peeled and deveined. Shrimp should have a clean sea odor. If they smell like ammonia, they’re spoiled and should be discarded.
Linguine or angel hair pasta, tossed with grated Parmesan and a generous sprinkle of thinly sliced fresh basil, is a good nest for the juicy shrimp. With ot cooked rice is another way to serve the shrimp, it's great at soaking up the garlicky pan juices.
Raw shrimp should be stored in a leakproof bag or plastic container with a lid. Cook shrimp with 2 days.
Cook the shrimp only 2 to 3 minutes, stirring frequently. Shrimp will turn pink when done.
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