Sauteed Shrimp

Directions

1. 1
   Peel the shrimp, leaving the tail intact if you like picking them up and sucking the meat out of the tail end.
2. 2
   Remove any black digestive tracts.
3. 3
   Heat the oil in a wok or a heavy saute pan, scatter in the garlic, and toss the slices in the hot oil for about 1 minute without browning them; then add the shrimp, season with salt and pepper, and stir-fry for about 2 minutes, until the flesh has turned opaque and rosy.
4. 4
   Splash in the wine, cook down slightly, scatter parsley and/or other herbs on top, and theyre ready to go.
5. 5
   To make a more substantial dish, scatter in several mushrooms (halved if big), and stir-fry with the garlic for 2 or 3 minutes.
6. 6
   When you add the shrimp, toss in about 1/4 cup frozen peas or a small handful of pea pods or sugar snaps and a couple of scallions, sliced lengthwise.
7. 7
   Chunks of asparagus are good, too, when in season.
8. 8
   A nice shrimp salad is always good.
9. 9
   You can also reheat the shrimp and add either fresh ripe chopped tomatoes or a canned tomato squeezed with a little of its juice, to make a sauce for pasta.
10. 10
    Recently I had a small treasure trove of cooked shrimp, and I cooked some thin-sliced fennel in a bit of olive oil and water until tender, then added about six shrimp, and had this over some fast-cooking polenta for a very quick supper.