Greetings, foodies, and welcome back to another delicious trip through the world of cooking on FoodieFront! We’re exploring the wonderful world of seafood today with the well-known Alton Brown’s Shrimp Recipe. Let me impart a little culinary knowledge before we set out on this delicious journey: did you know that shrimp is an excellent source of lean protein in addition to being a delicious treat? Let’s now explore the mystery around Alton Brown’s recipe and produce a shrimp dish that will make your taste senses dance.
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INGREDIENTS
- 1 pound Fresh, large shrimp
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1/2 teaspoon Ground cayenne pepper – (adjust to taste)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika
- Fresh parsley, chopped – for garnish
INSTRUCTIONS
Preparation:
-
Peel and devein the shrimp first, being sure to leave the tails on for a presentation that looks good. To guarantee that they cook up crispy, pat them dry with paper towels.
Marination:
-
In a bowl, mix together olive oil, lemon juice, paprika, cayenne, black pepper, and minced garlic. Blend thoroughly to produce a tasty marinade.
Coating the Shrimp:
-
Make sure all of the shrimp are uniformly coated by tossing them in the marinade. To allow the spices to seep into the shrimp, let them marinade for at least fifteen minutes.
Cooking:
-
Turn up the heat to medium-high in a skillet. Once heated, place a single layer of marinated shrimp on top. Fry the shrimp for two to three minutes on each side, or until they become opaque and pink.
Garnish:
-
To add a pop of color and freshness, sprinkle some freshly chopped parsley over the cooked shrimp.
Serve and Enjoy:
-
Serve up your shrimp inspired by Alton Brown and enjoy the delicious blend of flavors. This dish is excellent served with a fresh green salad, spaghetti, or rice on the side.
Alton Brown Shrimp
Discover a world of delectable sensations by preparing the shrimp recipe by Alton Brown. Master the art of cooking by producing luscious shrimp that are flavored with a harmonious blend of spices. Discover the mystery behind this delicious cuisine that will tantalize your taste buds and make you want more.
Equipment
- Skillet
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoons
Ingredients
- 1 pound Fresh, large shrimp
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1/2 teaspoon Ground cayenne pepper – (adjust to taste)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika
- Fresh parsley, chopped – for garnish
Instructions
Preparation:
- Peel and devein the shrimp first, being sure to leave the tails on for a presentation that looks good. To guarantee that they cook up crispy, pat them dry with paper towels.
Marination:
- In a bowl, mix together olive oil, lemon juice, paprika, cayenne, black pepper, and minced garlic. Blend thoroughly to produce a tasty marinade.
Coating the Shrimp:
- Make sure all of the shrimp are uniformly coated by tossing them in the marinade. To allow the spices to seep into the shrimp, let them marinade for at least fifteen minutes.
Cooking:
- Turn up the heat to medium-high in a skillet. Once heated, place a single layer of marinated shrimp on top. Fry the shrimp for two to three minutes on each side, or until they become opaque and pink.
Garnish:
- To add a pop of color and freshness, sprinkle some freshly chopped parsley over the cooked shrimp.
Serve and Enjoy:
- Serve up your shrimp inspired by Alton Brown and enjoy the delicious blend of flavors. This dish is excellent served with a fresh green salad, spaghetti, or rice on the side.
Video
Notes
Pro Tip:
Try grilling the shrimp for a smoky char to add another depth of flavor. Add a squeeze of fresh lemon juice to the dish for a zesty touch that accentuates the spices perfectly.
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Frequently Asked Questions:
Q1: Can I use frozen shrimp for this recipe?
A1: Thawing frozen shrimp is advised before using them, but it’s still possible to utilize them. Before cooking, thaw them in the fridge for the entire night or under cold running water.
Q2: Can I adjust the level of spiciness in the dish?
A2: Definitely! You can change the degree of spice by modifying the cayenne pepper quantity. If you want a kick that is more spicy, start with less and add more.
Q3: Is it necessary to leave the tails on the shrimp?
A3: Leaving the tails on improves the display, but it’s not required. Moreover, it facilitates grabbing and savoring the shrimp, particularly when presenting them as appetizers.
Q4: Can I grill the shrimp instead of pan-cooking?
A4: Of course! Adds a smokey flavor from grilling. Simply thread the marinated shrimp onto skewers and cook, turning occasionally, until cooked through, about 2 to 3 minutes per side.
Q5: What sides pair well with Alton Brown’s Shrimp?
A5: This recipe for shrimp is excellent served with rice, spaghetti, or a crisp green salad. Pick your preferred side dish to go with the delicious, somewhat spicy flavors.
Q6: Can I prepare the shrimp ahead of time?
A6: The shrimp can be marinated for up to several hours ahead of time. To guarantee that they are tasty and fresh, cook them right before serving.
Q7: How can I store leftovers?
A7: You may keep any cooked shrimp leftovers in the fridge for up to two days by storing them in an airtight container. To preserve the flavor and texture, gently reheat.
Q8: Can I make this recipe gluten-free?
A8: Indeed, the dish is inherently free of gluten. If necessary, just make sure that the seasonings and sauces you use are gluten-free by certification.
Q9: Is this recipe suitable for a keto diet?
A9: You can eat this shrimp recipe as part of a keto-friendly supper because it is low in carbohydrates.
Nutrition Fact –
Here’s an approximate nutritional breakdown for Alton Brown’s Shrimp Recipe, per serving (assuming four servings):
Calories: Around 180-200 calories
Protein: Approximately 20-25 grams
Fat: Around 10-12 grams
Saturated Fat: 1-2 grams
Unsaturated Fat: 8-10 grams
Carbohydrates: Approximately 3-5 grams
Fiber: 1-2 grams
Sugars: 0-1 gram
Cholesterol: Around 180-200 milligrams
Sodium: Approximately 500-600 milligrams
