(En Français plus bas)
No bla bla today:
- Get small raw shrimps (live if possible)
- Dump them in a dry pan and wait for them to turn pink (about 30 seconds). If you are using live shrimp, make sure you put the lid on the pan right away or you’ll end up with shrimp jumping all over your kitchen…
- Add butter (about one fistful or an American stick per half pound of shrimp)
- Make a persillade: 1 fist full of fresh flat parsley with two large cloves of garlic all chopped together really thin
- Add the persillade to the shrimp with salt and pepper
- DONE
Note: the whole cooking process shouldn’t take more than 2 to 3 minutes depending on the size of the shrimp
Note: Serve this with your aperitif in newspaper cones. With really small shrimps like the ones pictured here, people can just take the heads and the end of the tail off and eat the rest with the shell still on
Note: serve them hot or at least warm with lots of paper napkins
Pas de bla bla aujourd’hui:
- Achetez des petites crevettes crues (vivantes si possible)
- Jetez les dans une poêle à sec et attendre qu’elles virent au rose (environ 30 secondes). Si elles sont vivantes, mettez le couvercle sur la poêle très rapidement!!
- Ajouter du beurre (environ une demie plaque pour 500g de crevettes)
- Faire une persillade très fine: 1 poignée de persil plat pour deux belles gousses d’ail
- Ajouter la persillade aux crevettes, salez (pas mal) et poivrez
Note: l’ensemble du processus de cuisson ne doit pas durer plus de 2 à 3 minutes selon la taille des crevettes
Note: Servez les chaudes ou au moins tièdes à l’apéritif avec beaucoup de serviettes en papier
MY FRENCH HEAVEN 
A real favourite of mine…beautifully photographed.
Gorgeous! Happy New Year and all the best to you in 2014!
Happy New Year to you, with great food, lots of love and of course good health… 🙂
Can I come to your party?? 😀
Ahhh too late… Next year? 😉
Beautiful – we’ll be joining you (in a virtual kind of way…)! The prawns are already chilling in the fridge (along with a lovely crisp bottle of white)… fresh garlic from the markets… and parsley from the garden – the perfect dinner for NYE Stephane! Wishing you a fun and happy evening – Bonne Année! 🎉
Forget about the napkins, just cover me in a sheet! I’m such a mess with something like this. Even two year olds would be appalled 🙂 Just love prawns…parsley…garlic!
Getting messy is half the fun darling! 🙂
Hahaha! Touché!
I am making this, love it! Maybe just a touch of lemon zest!
That would give it a lovely extra kick! That’s what I do with my sole fish. Tell me how it goes!!
Sounds delicious, thank you for the inspiration.
Thanks Joan! I hope you try it sometime 🙂
Simply love shrimp!
variante interessante du grand frère :
balancer avec la persillade (feu à donf ) un verre de cognac , flamber puis de la crème (crème de soja marche aussi )
Bon app !!
Je fais la même chose avec du Jack Daniels. C’est un peu moins sucré et c’est à tomber. J’y met aussi du Cayenne et beaucoup de poivre noir. A Poitiers demain chez Aurélie et Geoffrey. J’ai fait du tartare de saumon et ton magret séché. J’espère qu’il sera aussi bon 😉 J’ai mis plein de thym et de romarin ds le torchon avec le poivre…
J’adore les crevettes 🙂
Merci pour cette recette
Vous ne devriez pas avoir trop de problème à en trouver de délicieuses là où vous vivez 😉 🙂
Very appealing. Never thought to cook them in a dry pan- an interesting idea.
We did this last Christmas with fresh spotted prawns. Lovely!
How was your Christmas? What did you make?
Ah.. We spent Christmas in Montana. We steamed homemade tamales – some stuffed with shredded grass-fed beef, some with cheese and smoked chilies. We also made black mole – my absolute favorite. So complex! We had a wonderful time in the snow. Wish I could take photos like you!
These look gorgeous. I did not know that I have been making and enjoying persillade until I read this. Thank you for the culinary education. 🙂 Garlic and parsley sing with shrimp. Best- Shanna
Persillade is so healthy and versatile… 🙂
…
And it really just tastes amazing. Actually making some tonight to pair with a bit of wild salmon, butternut squash and roasted Brussels sprouts. Inspired by your blog, obviously. Take good care – and thanks for sharing. – Shanna
Oh my. Yum. Thank you for this bit of inspiration!
You are most welcome deat Katie!
Had it last night. Of course, it was the frozen land locked version of shrimp, but it still turned out good!
I am so glad Katie!! I love shrimp. Whatever Baba listed, I can cook it 😉
Ici il y a seulement les petites crevettes déjà cuites. Belles fotos comme d’habitude!
Thanks Stefan! Happy New Year!!!
I love boiled shrimp. Simple yet ever so tasty. Great photos.
These are seared, but I love them boiled too 😉
Damn. How I got boiled is beyond me. 😮 It’s sometimes disease, I swear. 😉
A stick of butter per half pound?? You’re not a “little devil”….you are Beelzebub himself! What happened to cuisine minceur? 🙂
Fuck cuisine minceur 😉
Mmm, delicious. I actually don’t mind eating the whole tails too!
I’m always afraid a piece of it will get stuck in my throat… 🙂
They look mouthwateringly Delicious! (and so do the Photos).
Oh Vicki, they are sooooooo delicious! I’m a sucker for really great seafood though… 😉
Stephane, I didn’t think it was possible to retain my appetite after the excesses of Christmas, but those prawns are making my mouth water!
Happy New Year.
I am the little devil on your shoulder 😉 Try those when you can. They are so delicious… Not that heavy either and garlic is good for you 🙂