Shrimp with Garlic and Parsley

The simplest ingredients make some of the most flavorful dishes where each ingredients shines but mesh together in a tasty way. This recipe is a great way to create a sophisticated shrimp dish without a lot of effort...the power of spices is amazing. These shrimp are definitely don't boring and have a bit of heat to them. If you are looking for a quick weeknight meal, pair these shrimp with some tomato soup or zucchini tots and a salad for a healthy dinner. I didn't thaw my shrimp so there was a ton of liquid that that I needed to drain off. When you do that you lose the juice that helps keep the shrimp moist and adds an additional flavor component. However, the shrimp were still yummy nonetheless and for those that don't like a broth than you may be okay with forgoing the broth.

Ingredients:
4 garlic cloves, minced
1 teaspoon red pepper flakes
1 teaspoon paprika
1 lb small shrimp, peeled, deveined and thawed
2 tablespoons lemon juice, fresh
2 tablespoons, dry white wine (I used Uppercut)
Pepper
Fresh parsley
Lemon olive oil

Directions:

In a saute pan, heat the olive oil over medium heat. Add in the garlic, red pepper flakes and the paprika. Heat until it becomes fragrant. Then add the lemon juice, white wine and shrimp and stir.

Cook over high heat for about 5 minutes until the shrimp are opaque and pink. Season with pepper and parsley then serve.

Lemon Olive Oil

You can really taste the price difference in olive oil. The cheaper ones taste much different than those that are made with a much higher quality olive and there is also a taste difference in olive oil made in the traditional Italian fashion with olives from Italy. While wandering the Farmers Market, I walked past the Texas Hill Country Olive Company, located in Dripping Springs outside of Austin. This small, family-owned orchard was started in 2008 and is currently the only certified organic olive orchard in Texas. This company has a wide array of products including olive oil, infused olive oils and balsamic vinegars. After spending some time sampling the different infused olive oils, I decided on a lovely lemon olive oil. It was fresh and the lemon notes weren't sweet, but rather created another layer of flavor in the olive oil. This is perfect to use with chicken or seafood and would also bring another flavor note to an olive oil and spice dip for bread. If you are visiting Austin, be sure to stop in, take a tour and sample some of their wonderful products. These make a lovely hostess present or for special occasions in the kitchen. Come back and see how I used my lemon olive oil.