Tested and Perfected by Food and Wine
Creole Shrimp with Garlic and Lemon
© Quentin Bacon

Creole Shrimp with Garlic and Lemon

  • SERVINGS: 4 first-course
  • FAST

Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail of Commander's Palace in New Orleans says, "They taste cleaner and crisper, since they swim in the tides."

  1. 1 pound large shrimp, shelled and deveined
  2. 1 1/2 tablespoons minced garlic
  3. 1 tablespoon Creole seasoning
  4. 1 red bell pepper, finely chopped
  5. 2 tablespoons vegetable oil
  6. Juice of 2 lemons
  7. 1/4 cup chopped parsley
  1. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.
  2. In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.

Suggested Pairing

Lemony Pinot Grigio.