ANGRY SHRIMP

Ingredients

  • 1/2 to 3/4 lb. peeled and deveined shrimp
  • 2 cloves garlic, minced
  • 1 TBLS Hungarian paprika
  • juice of one lemon
  • 2 TBLS olive oil
  • 1/2 tsp McCormick crushed red pepper
  • kosher salt/pepper
  • fresh chopped parlsey
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My recipe for Angry Shrimp can be used as an appetizer or serve with rice as a meal. You only need a few simple ingredients and can adjust the heat level to your liking. If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and pick up some local, peeled and deveined shrimp and let’s get cooking!

Heat oven to 375 degrees. Season the shrimp with salt and pepper. In an oven-safe dish, combine the garlic, paprika, lemon juice, olive oil, red pepper flakes and mix well. Add the shrimp and coat well with the sauce. Cover the dish with aluminum foil and bake for 4 minutes. Uncover and allow to bake an additional minute or two. Remove from oven and garnish with fresh chopped parsley. Serve as an appetizer or pour on top of your favorite rice for dinner.

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