Every time I cook shrimp, I can’t help but think of Forrest Gump. Surely, you know it. Do you remember Bubba, Forrest’s best friend and war buddy? Bubba was the shrimp expert. And I don’t think there’s a single person who’s watched the film who doesn’t remember, with a smile, the way Bubba talked about shrimp:
“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That - that’s about it”.
Today, I went with what Bubba would call “pan-fried”—a classic recipe that’s simple and quick:
Heat some extra virgin olive oil in a well-heated pan.
Crush two or three cloves of garlic (to taste) using a garlic press, making sure it doesn’t burn.
Toss in the fresh shrimp and let them cook for about two minutes on each side, until they turn a vibrant pink.
Use kitchen tongs to flip them over, then squeeze the juice of half a lemon over the shrimp, adding a pinch of chili flakes for those who enjoy a bit of heat.
When done, remove from heat, season with salt and freshly ground pepper, and sprinkle with finely chopped parsley.
I served them as summer suggested—alongside crispy fries and a fragrant, light rosé, the perfect companion. And, thinking of Bubba, I devoured them while counting all the countless other ways shrimp can be prepared.
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