This shrimp dish packs a great flavor punch! It’s apparently a regional dish from São Paulo, Brazil. (After eating it, I really want to visit!) It’s fast to pull together (even with marinating the shrimp), and requires hardly any ingredients. This meal could become a weeknight staple of mine. It would also make a great appetizer.
I had a big bowl of my Summer Couscous Salad already made, so I just served that alongside the spicy shrimp. (It’s not the side dish I would recommend for this meal. The flavors definitely clashed, but I was okay with that. The salad was made and I was hungry!) It would, however, be very good over rice or just with some crusty bread.
Start with the chopping…
- Chop up a good amount of cilantro, lots of garlic, and cut a lime in half.
- Place 1 pound of peeled, deveined shrimp in a large container. (I removed the tails too.)
- Add half of the cilantro.
- Then add half of the garlic.
- Sprinkle in some crushed red pepper flake and squeeze in the juice from the lime.
- Stir to combine, cover, and refrigerate for about 30 minutes.
- Heat some EVOO in a skillet over medium-high heat.
- Add the shrimp and cook for a minute or two.
- Add the remaining cilantro.
- Add the rest of the garlic. Sprinkle in a little more crushed red pepper flake (to taste).
- Give everything a toss and cook until the shrimp are pink, about 4 more minutes.
Serve immediately. Enjoy!
One Year Ago: Slow Cooker Chicken Burritos with Beans, Corn, & Tomatoes
Shrimp Paulista (serves 4)
INGREDIENTS:
- 1 pound large shrimp, peeled, deveined, tails removed
- juice from 1 lime
- ½ cup cilantro, chopped and divided
- 8 cloves garlic, minced and divided
- ½ teaspoon salt, divided
- ½ teaspoon crushed red pepper flake, divided
- 2 tablespoons extra virgin olive oil
DIRECTIONS:
- Place the shrimp in a large container.
- Add the lime juice, half the cilantro, half the garlic, half the salt, and half the red pepper.
- Cover and refrigerate for about 20 minutes.
- Heat the olive oil in a skillet over medium-high heat.
- Add the marinated shrimp.
- Cook for a minute or two, then add the remaining cilantro, garlic, salt and red pepper.
- Stir, then continue cooking until the shrimp are pink, about 4 minutes.
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