Michelle Weaver’s Garlic Shrimp
 
 
by:
Serves: 6
Ingredients
  • 4 ounces sliced pancetta, cut into small dice
  • 1 cup high quality olive oil
  • 2 pounds medium shrimp preferably wild and no larger than 25 count, rinsed and patted dry
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 1 tsp jalapeno, finely diced (more if you like it hotter)
  • 1 roma tomato, peeled, seeded and diced
  • ¼ cup roasted yellow pepper, skinned and diced
  • 2 teaspoons zest and 3 tablespoons juice from a large lemon
  • ¼ cup coarsely chopped Italian Parsley
  • 2 tablespoons chopped fresh oregano
  • Salt and ground black pepper
  • Pinch aleppo pepper or smoked paprika
Instructions
  1. Fry pancetta in a medium skillet over medium heat until fat renders and pancetta darkens and crisps, 5 to 7 minutes. Transfer to a small plate; set aside. Add oil to pan to slowly heat. Add shrimp and cook slowly, stirring to prevent sticking. Add pancetta, shallots and garlic to the partially cooked shrimp; continue to cook until shrimp is nearly cooked and garlic and shallots are translucent a few minutes longer. Stir in jalapeno, tomato, and pepper, followed by lemon juice and zest, and finally the herbs along with a sprinkling of salt and pepper. Transfer to a warm, shallow dish. Sprinkle with alepppo pepper or paprika, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/michelle-weaver%e2%80%99s-garlic-shrimp/