Today is our third post of April for our Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about the year-long project: here. This month, Wendy from A Day in the Life on the Farm chose the recipes.
This week, she selected 'Sautéed Shrimp + 3 Ways'. You can read Bittman's shrimp recipes online if you don't have a copy of the cookbook. You'll notice that the sautéed options are: Garlic and Saffron, Fermented Black Beans, and Caper and Olives. Whoops. I didn't read the recipe planner very carefully, opened up the cookbook, and told my trio to pick the shrimp recipe they wanted to try.
They selected 'Cajun'. It wasn't until today that I realized that that fell under the broiled list and, so, not one of Wendy's sautéed choices. Yikes. Well, my boys had their hearts set on Cajun, so I went Cajun and just tossed it in the pan instead of in the oven. So...slightly adapted!
All the Sautéed Shrimp
- 1/4 C olive oil
- 3 cloves garlic, peeled and pressed
- 1/2 t cayenne pepper
- 1/2 t paprika
- 1/2 t smoked paprika
- 1 T freshly squeezed lemon juice
- 1 pound shrimp, peeled and deveined
- lemon wedges for serving
Pour olive oil into a large skillet over medium-low heat. Add garlic and cook until golden, but not browning. Stir in shrimp, paprika, smoked paprika, and cayenne. After they turn opaque on one side, flip them over and drizzle with the lemon juice. Cook until they are opaque on the second side. Serve immediately with lemon wedges on the side.