A couple of weeks ago, our friend Rick told us about the best Reuben sandwich he ever had. So of course we felt a road trip was necessary to verify this claim. Lucky for us, it was at Kelly’s Tavern, not far from Kane Brewing Company, where we were headed today. Now, what does that have to do with Garlic Seared Shrimp? Well, between the sandwich and the beer, I was once again out of daily Weight Watcher Smart Points before 4pm. So as I sat on the couch contemplating the cheese and sausage in the fridge left over from the blizzard provisions (okay I admit it, I didn’t count points that weekend), I remembered I had the ingredients for this dish on hand and asked Chris to defrost the shrimp so I could make this instead.
Glad I did.
Now I had some definite differences from the original Weight Watcher recipe, mostly in process and results, for example, they have you cooking the garlic for 2 minutes, or “until it’s light golden but not brown.” No way that was going to take 2 minutes, I probably stopped at one minute. Also in their picture and at the end of their recipe they talk about serving with the “pan sauce.” Trust me, there was very little (really none), pan sauce. Lastly, they have one serving at 2 points (about 5 large shrimp, of 20 large shrimp they make), I made 1 pound of medium shrimp that we split, so 5 points – but that’s a lot of shrimp! That said, still an easy, low point recipe that we will definitely make again. I believe this qualifies as simply filling too!
Oh, and the Reuben sandwiches were fabulous!
Garlic Seared Shrimp
- 3tsp olive oil, extra-virgin, divided
- 6 garlic cloves, minced
- 1 1⁄2 tsp smoked paprika
- 1Tbsp fresh parsley, chopped
- 1Tbsp cilantro, fresh, chopped (plus more for garnish)
- 1⁄2tsp fresh lemon juice
- 1pinch kosher/sea salt
- 1pound uncooked shrimp
Heat a large (large enough to fit all the shrimp) skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate.
Reduce heat to medium; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 1 minute. Stir in paprika; return shrimp to pan.
Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
Serve shrimp with pan sauce (if you have any) spooned over top; garnish with cilantro.