Genève’s Kitchen

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Shrimp in a Pinch

July 29th, 2006 · 3 Comments

shrimp.jpgFor me the ideal evening allows for plenty of time to plan and prepare a delicious dinner.  In reality though I find myself not always having as much time as I'd like.  But just because I might be in a rush it is no reason to compromise on the quality of the meal.  I have a few super fast and simple dishes that I make in times like these – and one of them is lemon pepper shrimp.  I always have frozen, peeled, and deveined shrimp in my freezer so that they are readily available when I need a quick dinner but don't have time to visit the store first.  The only other ingredients needed is olive oil, garlic, freshly cracked pepper, fresh herbs and lemon – ingredients that are easy to have on hand.  These shrimp can be served with couscous (which also takes only a few minutes to prepare) or along with a salad.  Once you've tried this recipe you'll see just how simple it is and most importantly, how delicious!

Lemon Pepper Shrimp

  • Factor about 4-6 medium-large sized shrimp per person (adjust the quantities as you like – this recipe is easily adjustable) – peeled and deveined
  • Freshly cracked black pepper
  • Lemon (will use the zest and the juice)
  • 2 Cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1 handful fresh basil, thyme, parsley (use any one or combination of these herbs together) – chopped
    (if you don't have fresh herbs on hand then you can used dried – just use less because dried herbs have more concentrated flavor)

1) First if using frozen shrimp – defrost them by placing them in a bowl and submerging them in cold water for approximately 20 minutes.  Sometimes it takes less time than that.  If you are buying the frozen kind make sure they are already peeled and deveined, tails on is fine.  If they aren't peeled and deveined then once they are defrosted peel the shells away and run your knife around the back of the shrimp to remove the thin black line that is the digestive tract of the shrimp – I don't like this part which is why I prefer to buy them already to go!

2)  Heat a pan over medium to high heat and add the olive oil. 

3)  Add the minced garlic.

4)  When the shrimp are defrosted and cleaned, peeled, etc.  dry them off with a papertowl to absorb the extra moisture.  Then sprinkle freshly cracked black pepper over all of the shrimp.  Add them to the heated pan.

5)  After the shrimp are cooked on one side – this only takes a few minutes – they'll be a lovely pink color.  Flip them so that the other side can cook.  

6)  When the shrimp are almost cooked on their second side zest your lemon over the shrimp – then cut the lemon in half and squeeze the juice over all of the shrimp as well.  Turn off the heat and sprinkle with the fresh herbs.


Tags: Entree · Fish

3 responses so far ↓

  • Tanna // Jul 29, 2006 at 7:46 pm

    Now, that sounds like a real fast winner!
    I really would like it on a bed of baby spinach and the couscous.
    The arrangement with my neighbor really was great. Today I’d actually just be happy if there was somebody who would like a regular loaf so I could bake more often.

  • Sherri // Jul 30, 2006 at 7:20 am

    I like this in a pinch stuff ! Is this your version of Rachael Ray’s 30 minute meals ? Your output looks classier :) I have been looking for a good shrimp recipe, I was bored with mine. I will definitely try it and let ya know what I think. When cooking the shrimp, make sure you take them off the pan as soon as they’re cooked through, otherwise they get rubbery!

  • Bea at La Tartine Gourmande // Jul 30, 2006 at 3:33 pm

    I like the lemon with the shrimps. I think this is an excellent idea. Looks delicious!