Simply Sautéed Shrimp

Author: Levi Hackwith
Posted On: Wednesday July 23rd, 2008

When it comes to mastering an art, greatness often comes when one finally stops trying to be great. Sometimes, the most innovative culinary dishes are conceived by accident…or apathy (much like this blog post). It's in the fridge, it smells okay, and the colors match (so the flavors must as well)…let's do this. I'll call it Simply Sautéed Shrimp. Other, more…ahem…colorful (and humorous) names were chosen, however, due to my audience, I'll stick with what works.When it comes to mastering an art, greatness often comes when one finally stops trying to be great. Sometimes, the most innovative culinary dishes are conceived by accident…or apathy (much like this blog post). It's in the fridge, it smells okay, and the colors match (so the flavors must as well)…let's do this. I'll call it Simply Sautéed Shrimp. Other, more…ahem…colorful (and humorous) names were chosen, however, due to my audience, I'll stick with what works.

Ingredients

1 lb. Cooked Shrimp (Peeled, Deveined, With the Tails Removed)
1 Medium Onion (Finely Chopped)
4 Cloves of Garlic (Minced)
⅓ Cup of Lemon Juice (Approximate)
⅓ of a 1 lb Box of Club Crackers
¼ Grated Parmesan cheese (Or to Taste)
2 Tbs. of Butter

Cooking Directions

In a large skillet, (I used a wok) melt the butter on medium-high heat to coat.
Add in the onions and garlic and reduce.
Add the lemon juice and shrimp.
Increase the heat to high.
Sauteé until most of the liquid is gone and the shrimp is a light golden-brown, and then remove from the heat.

In reality, the club crackers simply acted as a starch and plate-to-mouth delivery system (with a fork as backup). If you want, you could use the pasta (or other starch) of your choice. I simply spread the crackers onto plates and then topped them with the shrimp and parmesan cheese.

Bryan said on Sunday July 27th, 2008
Indeed, bring on the shrimp.

The crackers were good.

Next time we should do a Parmesan-garlic-herb laced pasta for a base.