SHRIMP, WILD, WITH CANTONESE FLAVORS
1/3 cup EVOO
5 or more cloves garlic, sprout-out, cut into slivers
About 1 1/2 pounds shrimp enough for 5-7 per serving
Salt, pepper, coriander
Seasonings: Use different seasons for different effects:
A: 1 teaspoon ground cumin and 1 1/2 teaspoon smoked paprika, or
B: 1 1/2 teaspoons Flavors of Cantonese (see recipe–or purchase)
Fresh Italian parsley leaves to serve.
In a cast iron pan, warm over low heat enough EVOO to cover bottom of pan. Add garlic and watch until it starts to turn golden, but not brown–just a few minutes.
Raise the heat to medium high and add the shrimp, season with salt pepper and coriander, and the spice blend of your choice. Stir and continue cooking as you shake the pan and turn the shrimp over a couple times. Once they are pink all over remove from the heat. Shrimp should still be very snappy when cut with fork. Serve with leaves of Italian Parsley, with Fried Rice and Korean BBQ glaze, as we did September 2019 Dinner Show.