Ingredients :
1 tbsp olive oil
1 1/2 lb medium or large shrimp peeled and deveined
Kosher salt and pepper to taste
4 cloves garlic chopped
1 small onion finely diced
1/4 teaspoon chili flakes or to taste
1 medium lemon zest, and juice of
1/2 cup fish or vegetable stock
2 tbsp minced fresh parsley
Instructions :
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Heat the oil in a large skillet over medium heat.
Add the shrimp and season with salt and pepper. Cook until the shrimp is pink and opaque, then set aside.
To the same skillet, add the garlic, and onion and saute for 2-3 minutes. Stir in the chili flakes, lemon juice, zest, and stock.
Allow the sauce to bubble for a minute. Return the shrimp into the sauce and stir in with the fresh parsley. Remove from heat and serve.
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