Garlic Parsley Shrimp – Pareve version

👨‍🍳 Method

1. 1
   Pat the shrimp dry with paper towels and season with salt and black pepper.

   Paper towels

   💡Dry the shrimp before frying and don't crowd the pan: wet or crowded shrimp stew in their own liquid and don't brown.
2. 2
   Heat the olive oil and half of the canola oil in a wide pan over high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Add the garlic and chili pepper and fry about 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the shrimp in a single layer and fry 2 minutes, until pink.

   Stove

   💡Shrimp are done the moment they turn pink and curl: another minute on the heat and they go tough and rubbery, so the sauce reduces for just a few minutes.
5. 5
   Pour the wine into the pan and cook with the shrimp 3 minutes, until the liquid reduces.

   Stove
6. 6
   Add the lemon juice and the rest of the canola oil and stir.

   Stove
7. 7
   Remove from the heat and sprinkle the parsley over the top.
8. 8
   Serve immediately with bread.