Garlicky Pan Roasted Shrimp

 recipe taken from Epicurious

ingredients

• 1/2 pound large shrimp, peeled
• 2 teaspoons sea salt
• 1/4 cup extra-virgin olive oil (I will be using grapeseed oil)
• 2 large cloves garlic, finely chopped ( use 5-7 cloves)
• pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers)
• 1/4 teaspoon salt, or to taste
• 2 tablespoons vegetable stock
• 1 tablespoon chopped fresh Italian parsley

 Fill a bowl with ice water, add the sea salt and the shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.

In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp,  sauté, turning once, until they are opaque, about 2 minutes on each side. Add the vegetable stock, and cook for 30 seconds more.  Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.