This dish embodies the spirit and heart of Italian cuisine; fresh, simple ingredients with a few key flavours like garlic and oregano. Pan-frying the shrimp with lots of Parmesan gives this dish wonderful contrasting texture.
Perfect for a light summer lunch, finish with a squeeze of lemon juice and serve with chunk of toasted ciabatta bread slightly dipped in a good quality olive oil.
Source: Darina Kopcok, The Food Network
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Prep Time: 4 minutes, Cook Time: 4 minutes, Serves: 4
2 dozen shrimp, deveined, head removed and tail on
1/4 cup olive oil
4 large Gully Ridge Farms cloves garlic, minced
1 tsp dried oregano
1/4 tsp sea salt
1/8 tsp ground pepper
Handful finely chopped basil leaves
Zest of one lemon + juice
1/4 cup finely grated Parmesan, divided
In a medium mixing bowl, whisk olive oil, salt, pepper, oregano, garlic, lemon zest and chopped basil to combine.
Add shrimp and 1/2 Parmesan, and toss well with hands to coat.
Heat pan on maximum heat, add shrimp and cook each side until pink, about 3 to 4 minutes total.
Remove from heat and squeeze lemon juice on top; cover with the rest of the Parmesan and serve immediately with slices of toasted ciabatta or baguette.