It feels like it’s never going to stop raining here, the sky seems to have broken in two and is releasing an unrelenting amount of water everywhere. This is particularly unfortunate because my compost order was delivered a few days ago, and nothing makes compost heavier and harder to distribute than when it becomes wet and mud-like (trust me, go try and rake mud. It doesn’t do much.) So, I’m taking a break from prepping the garden for spring and am instead holing up inside once again, trying to be productive inside the house. This includes, but is not limited to, getting my taxes in order, trying to organize my insane amount of plates and food-related items, getting the last-minute Secret Supper details worked out, cleaning spaces I’ve previously ignored like the side of my bathroom cabinet that faces the sink and gets splashed from time to time, hosting my first Scratch Session, and trying to revitalize my sad wintery vitamin D-deficient houseplants. It’s been super busy, and I’ve been trying to keep myself appropriately fueled with good simple food. I’ve been starting to cook from my friend and former workshop attendee, Becky Winkler‘s cookbook, Paleo Planet, in an effort to eat better, and this garlic shrimp is one of my favorite recipes from the book.
It’s quick, easy, and tastes sooooo good. Garlic and shrimp are just one of those flavor pairings that never fail. You can use previously shelled and deveined shrimp, or you can buy them with the shell on and just shell and devein their yourself. The choice is yours! I love eating this with some crusty bread on the side and dipping the bread into the delicious shrimp and garlic cooking juices. I know that part is not paleo, but it still is delicious 🙂
Also, there’s only one space remaining for my workshop in Barcelona next month. We’ll be tasting delicious wines from the Sitges area outside the city, stuffing ourselves with traditional Spanish food, and photographing the whole thing. You can read all about it and see some photos of the amazing house we’ll be staying in here. Would love to have you join!
You can also listen to the recaps of my workshops on my podcast, First We Eat. The most recent workshop episode is the British Virgin Islands one, but we also have Croatia and Sweden up there, too, as well as an episode on Iceland, where we’ll be having our sold out workshop this summer. Hope you enjoy listening to them! 🙂
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring frequently, until softened but not browned, about 5 minutes.
Add the shrimp in a single layer, raise the heat to medium-high, and sprinkle on the salt, black pepper, paprika, and cayenne. Cook until the shrimp turn pink on the bottom, 2 to 3 minutes. Flip and cook until the shrimp are opaque throughout, another 2 or 3 minutes. Serve hot.