Recently I made birthday dinner for a dear friend, one of my favorite things to be asked. And with the pandemic, we’ve had to rethink what birthdays look like. When you cook for a living, some people hesitate to ask you for your help or to even host a birthday dinner. They don’t want to bother you. But I will say it again, it’s one of my favorites. Birthdays are special, and we place a lot of pressure on ourselves and our people to make sure THE birthday is perfect. I loved it when customers celebrated a birthday at Harvey’s. Making the decision that yes, we are going to have THIS meal associated with THIS day. It’s an awesome responsibility, and one that I adore. Cooking with family for the holidays – the food is expected to be great, at least it is in my mind. It’s the holidays – cooking for a birthday, is THE holiday.
This shrimp recipe is perfect every time. Quick, packed with flavor and because it’s shrimp, it seems fancy, like a special occasion, but it’s actually really simple, and not just for birthdays. Last night I made this dish with orecchiette pasta and roasted asparagus. But you could also just eat it out of the pan. It’s birthday shrimp after all.
Ginger & Garlic Shrimp
- 1 lb. large shrimp (26-30ct.), raw, peeled and de-veined
- 1 Tbsp. all-purpose flour
- 1 1/2 tsp. paprika
- 1/8 tsp. cayenne pepper
- salt and pepper
- 1/4 cup minced garlic (it’s a lot – I know)
- 2 Tbsp. minced ginger
- 6 Tbsp. unsalted butter,
- 2 Tbsp. olive oil
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. minced fresh parsley
- Thaw raw shrimp under cold running water until thawed. On a paper towel lined baking sheet, dry shrimp of any excess water and add to a large bowl.
- Sprinkle shrimp with flour, paprika, cayenne pepper, salt and pepper. Stir shrimp to evenly coat and put in the fridge for 10-15 minutes.
- In a large 12-inch non-stick skillet, melt butter and olive. Add garlic, ginger and saute 30 seconds, or until nicely fragrant, but not burnt.
- Add shrimp to the skillet, cook for 4-6 minutes or until pink and translucent.
- Remove from heat, squeeze fresh lemon all over shrimp and garnish with parsley