The original recipe called for using parsley but I needed cilantro for another recipe and I didn't want to buy both when I only needed a little of each. So I substituted cilantro in this recipe. I thought I had a dusty bottle of white wine in my pantry but it turns out it was a dusty bottle of red wine from the last time I needed a couple of tablespoons for cooking so I also substituted that in as well. The good thing about cooking is it's a lot more forgiving than baking on substituting random ingredients. And while I have the pickiest taste buds when it comes to desserts, I'm less picky about savory foods, especially when I have to cook it myself. Then I'm a lot more flexible.
This is another quick shrimp stir fry that took mere minutes to throw together. It was good and it was simple, making it a contender for an easy weeknight meal when you're short on time. Plus healthy and low calorie when you have it on a bed of salad greens which is what I did. I saved my calories for dessert.
4 to 5 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 pound medium shrimp, peeled and deveined
1 to 2 tablespoons fresh lemon juice
1 to 2 tablespoons dry white wine
salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro
- In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant.
- Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
- Season with salt and black pepper, sprinkle with the cilantro and serve.