I just had Garlic Shrimp with Jasmine Saffron Rice.
1/2 cup Olive oil, divided.
4 cloves garlic, minced.
1/2 tsp Espelette pepper*
3 tbs lemon juice, divided.
2 tsp kosher salt.
1 lb. large shrimp.
1 tsp lemon zest.
1 tbs chopped parsley.
Clean shrimp and save the shells to make a base for rice. **
In a small saucepan over medium-low heat heat 3 tablespoons of oil with the garlic. Cook 5 minutes until the garlic is just turning brown, being careful not to burn. Remove from heat, stir in the pepper and set aside.
Heat a cast iron griddle, or a type of your choosing, over medium-high heat for 5 minutes. (Cast iron is preferred because it will retain heat for later serving.)
In a medium bowl, stir together the remaining olive oil, 2 tablespoons lemon juice, and salt.
Lightly dip the shrimp in this mixture, then place on the hot, dry griddle.
Once all the shrimp are cooked, remove the griddle from the heat.
Toss the shrimp with the reserved garlic oil and an additional pinch of salt, if desired
Pour the shrimp-garlic oil back onto the warm griddle for serving. (I don't do this, I put it into a bowl and dip the shrimp.)
Drizzle with the remaining lemon juice and top with the lemon zest and parsley.
*Substitute for Piment d Espelette
Hot paprika (unsmoked)
OR Aleppo pepper
I put the shells into two and a quarter cups of water and boil for several minutes, along with a half teaspoon of Saffron. ( extra quarter cup for evaporation).
I then strain that water into a pot and use it to make rice, 1 dry cup, which comes out a nice yellow with a smooth shrimp taste.
I'm in my seventh decade on Earth. I know things.