Maintaining a food blog is a lot of work, especially on top of having a busy job. There is quite a lot going on at work, and even though most of the Irish-inspired recipes I planned out for this week are rather simple, it still takes some time to prep everything and have daylight to shoot it all.
Thankfully I had a really quick and easy recipe for Garlic & Herb Dublin Bay Prawn planned out to recreate.
Fishing towns are scattered all throughout Ireland's coast so I'm dedicating several of this weeks posts to seafood. Dublin Bay Prawns, also commonly known as langoustine, are very similar to look and taste to shrimp.
Prawn and shrimp are in the same zoological class but prawn are generally a bit larger. For whatever reason prawn/langoustine are not common in the states. In fact, I think the first time I had seen a langoustine was when my husband and I were honeymooning in Portugal.
Short story long, instead of using Dublin Bay prawn, I picked up a half pound of shrimp.
For the best flavor I could have purchased them with shells (they flavor the sauce), but to keep it simple I grabbed the peeled and deveined.
So here is what you need:
Ingredients: 1/2 pound of shrimp 2 tbs butter (Kerrygold is a great choice) 3-4 tbs of fresh chopped parsley or other fresh herbs 3 cloves of garlic minced Juice from half a lemon 1/4 cup dry white wine Angel hair pasta (enough for 2)
How it all comes together The longest thing you need to wait for is the water to boil for the pasta. Other than that, be ready to move quick.
While that pot of water is coming to a boil, start prepping your shrimp. Rinse off and pat dry.
In a bowl mix the lemon juice, minced garlic, herbs and the 2 tbs of soften butter in a bowl.
Add the shrimp and massage the butter/herb mixture into the shrimp. Do not leave in this marinade for longer than 30 minutes because the acidity of the lemon will cook the shrimp before it even hits a sauté pan.
When the water looks close to a boil, get a sauté pan set over medium heat.
(Here is where you need to move fast).
Drop the shrimp with marinate into pan and start to sauté. They only need 1-2 minutes per side.
Now drop your angel hair into the boiling water. Check the instructions to cook until al Dente (a slight bite).
Once shrimp has color on both sides, add about 1/4-1/2 cup of white wine to the pan and let reduce for a minute.
Drain the pasta and add to the saute pan. Let cook in pan for another minute. The pasta will soak up all those flavors.
Divide to among two bowls and top with a few fresh herbs.
Ideally enjoy with a glass of white wine, especially if you've had a long day.