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Jazzmine's Creole Sauteed Gulf Shrimp

Source: Executive Chef Curt Carter - Jazzmine`s - Minneapolis, Minnesota

1 pound small shrimp, peeled
1/2 teaspoon sea salt
2 tablespoons good-quality olive oil
1/2 teaspoon red pepper flakes (or more to taste)
1 tablespoon garlic, minced
1 tablespoon Italian parsley, minced

Rinse peeled shrimp in cold water, then pat dry with paper towels. Toss shrimp with salt and set aside.

Heat olive oil in a saut? pan. When oil is almost smoking, add red pepper flakes and cook for 30 seconds. Next, add garlic and saut? an additional 30 seconds. Add shrimp and cook for 1 to 2 minutes, taking care not to over cook. Toss with parsley and serve, with rice if desired.

Yields 4 servings.



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