• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds jumbo shrimp (8 to 10 per pound), shelled and deveined, with tails left intact

  2. 2 tablespoons salt, plus more to taste

  3. 4 cups ice water

  4. 3 to 4 sun-dried tomatoes (not packed in oil), plumped

  5. 10 minutes in hot water and drained

  6. 3 large cloves garlic

  7. 3 tightly packed tablespoons fresh Italian parsley leaves

  8. 1/8 teaspoon hot red pepper flakes

  9. 3 tablespoons extra-virgin olive oil

  10. Freshly ground black pepper

  11. 1 large lemon, cut into 8 wedges

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the shrimp with the 2 tablespoons salt and the 4 cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.

  2. Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.

  3. Film a large skillet or griddle with the remaining 1 tablespoon olive oil and warm over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, until pink and just firm. Pile all the seasonings over the shrimp after turning them.

  4. Transfer the shrimp onto a serving platter along with the seasonings. Serve hot or warm, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.


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