I can honestly say that I’m not a fish lover, but shrimp, yeah, I like shrimp, especially Italian Sautéed Shrimp.
I love going to those steak houses in Canada and eating those huge shrimps with cocktail sauce. I used to think a party would be great as long as they served one of those shrimp rings with the cocktail sauce in the middle.
To tell the truth, when I am back home I still think that way. But here there are no shrimp rings with cocktail sauce, but there is shrimp.
The first time I had Sautéed Shrimp was when I was newly married, and my husband and I were invited to our very good friends’ house for dinner. I knew I was in for something tasty, since Paola is such an amazing cook. And she didn’t let me down.
My husband is Italian, so food has always been very important to him and I guess he was a little worried that cake and pancakes might be his mainstream meals from then on in our own home.
So whenever we went out for dinner to someone’s house, the little whisper I always got in my ear was “watch and see what she does”. And watch I did. No shrimp ring? No problem! Sautéed shrimp ?
Just as good? Maybe better. Seriously, this is a dish you need to try. Buon appetito!
Italian Sautéed Shrimp
- 2-3 tablespoons of olive oil 26 grams
- 1/2 cup chopped parsley 15 grams
- 1 clove large of garlic chopped
- 1/2 teaspoon salt 3 grams
- 1 pound large raw shrimp (shell on deveined) 1/2 kilo