The Freshman Cook: Our Appetizer-Garlic Shrimp!

This weeks appetizer is a favorite. It’s simple, fast, and always has a great presentation. One other thing about it- It can be served with fancy meals, casual suppers, or party buffets. It’s versatile and delicious, hot or cold!

Olive Oil



1 tbsp. Fresh flat leaf Parsley

Salt & Pepper

Dried Tomato Halves

1 Garlic Clove

4 pieces uncooked Jumbo Shrimp

Crusty French Bread 

If your shrimp is frozen, run it under cold water for

about 5-7 minutes. It will thaw.

These shrimp have shells.

Pull the shells off of the shrimp. Leave the tails on. 

You can leave the tails on by leaving the shell of the tail, plus

the nest section on the shrimp while they are cooked.

This is simply done for presentation.

Chop the one clove of garlic.

Take 1 half of a dried tomato. Put the half in a bowl 

and pour boiling water over it. Let it sit to rehydrate

for about 2 minutes. Drain the water.

Finely chop the rehydrated tomato.

Add 1 tablespoon of olive oil, and 2 tablespoons of butter.

After the butter is melted, Add the chopped garlic and 

the chopped tomato. Let it cook for 1-2 minutes until

the garlic and chopped tomato are soft.

Add the shrimp to your pan and cook for 2-3 minutes.

Don’t cook any longer. If cooked too long, shrimp 

becomes tough tasting. Sprinkle the chopped parsley

onto the shrimp. Season with salt & pepper.

Plate the shrimp and garnish with lettuce,

lemon wedges, and bread slices.


Thank you for joining me today!

Let me know how you like your shrimp!!

Tomorrow we will be preparing fruit bites for

the salad portion of our meal. Fruit is so tasty right

now, it’s sure to be delicious!

See you then!

See you tomorrow

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