I loved it so much I took it with me when I went to Pittsburgh to film the video at the end of this post that accompanies this recipe. The Inspiralizer is my favorite kitchen gadget of the moment and it does fine, fast work of my home grown zucchini. You can leave the tails on the shrimp if you’d like, but this time around I took them off so I could savor a bite of shrimp with each twirl without doing any tail-pulling mid forkful.Ī drizzle of olive oil and a sprinkle of pepper and kosher salt with freshly pressed garlic steep into the shrimp on the countertop while I set up the rest of the ingredients. I can always find them in the freezer department at my local Kroger store under the Private Selection brand. As I’ve mentioned numerous times on the blog, I love the Key West Pinks for their sweeter flavor and firmer bite. To make this dish, I started off with garlicking up my favorite Key West Pink shrimp. Be sure to read through the recipe first to be on top of each step, and check out the how-to video I’ve posted right before the recipe to see just how it’s done.Īnd now, if you’re a cook-by-the-pictures type of person, let’s get started… Step 1: Prepare the Shrimp This dish is pretty much made in three different steps of prep and comes together really quickly at the end.
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