For those who observe it, we are now in the season of Lent, a time of reflection and sacrifice. One of the sacrifices I grew up with is abstaining from the consumption of meat on Ash Wednesday and all the Fridays. This meant, in most cases, my family had fish – and my favorite was always shrimp. One fantastic and simple recipe for shrimp is a method my mom learned from my aunt.
My Teta (Aunt) Ina was married to my Grandpa Mariani’s brother. I never knew her very well, but she was a kind, gentle and generous woman. When visiting her, she was very welcoming. When you were welcomed into Teta Ina’s home, she asked if you had eaten. If you had not, she was always willing to make you a little something to eat.
During one visit, my mom learned the simple method Teta Ina used to pan-fry shrimp. After seasoning the raw shrimp, she dredged them in seasoned flour and pan-fried them in a little olive oil. This cooking method creates a very light and beautiful crust that enhances and compliments the tender texture of the finished shrimp. With such a simple process, the true flavor of the shrimp stands out. There is no need for cocktail sauce or tarter sauce with these shrimp; just a little squeeze of fresh lemon juice is the perfect compliment. Since we did not have a proper name when referring to shrimp cooked in this method, they became affectionately known as “Teta Ina’s Shrimp.”
One final thought: Have you ever noticed the number associated with shrimp, like 16/20 or 21/25? The combination refers to the average number of shrimp per pound and their size. Though I prefer using the 8/10 or U-10 shrimp, I wrote the recipe for the 21/25 shrimp since they are more affordable. If you use shrimp larger than 21/25, increase the cooking time slightly.
Teta Ina’s Shrimp
Serves 4
Ingredients
• 1 1/2 pounds 21/25 shrimp or larger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup all purpose flour
• olive oil
• 1 lemon, wedged
Step 1: Remove the shell and tail from the shrimp along with the vein and rinse under cold running water. Place cleaned shrimp into a colander to drain excess water.
Step 2: Move drained, but damp, shrimp into a bowl and toss with half the salt and pepper. Rest for five minutes. Meanwhile, mix the flour and remaining salt and pepper.
Step 3: Place a frying pan over medium heat and pour enough olive oil in it to just cover the bottom. Dredge the damp and seasoned shrimp in the flour mixture and shake off the excess. Place the shrimp in the heated olive oil, but do not crowd the frying pan. Pan-fry the shrimp for about two minutes. A visual indicator that the shrimp are ready to turn is when the top half of the tip of the tail has begun to cook all the way through. After turning, pan fry about two minutes. Move the shrimp from the frying pan to a plate lined with paper towels to drain the excess oil. The shrimp may be kept in a warm oven until ready to serve.
Step 4: Transfer the shrimp to a serving platter and garnish with lemon wedges.
