3 Tbs extra virgin olive oil
3 garlic cloves, pressed
1 ½ lbs large shrimp, peeled and deveined
1/8 tsp sea salt
1/8 tsp black pepper
3 Tbs fresh lemon juice
*After the garlic is pressed, let it sit for 10 minutes before exposing to heat (I’ll explain later, but you’ll thank me)
Heat oil and garlic in a large skillet over med-high heat, stirring occasionally until oil is hot and garlic is softened
Add shrimp and season with the salt and pepper
Cook, stirring often until the shrimp turns opaque
Add lemon juice and stir
This is a great recipe because its so versatile! The shrimp are great to eat hot, but on the rare occasion that there are some leftover, I like to put them in a salad! Cooking all of this garlic will stink up your whole kitchen! Light a few scented candles or open a window prior to beginning as a precaution.
Now back to my request about waiting 10 minutes after pressing the garlic. I’ve been reading a really interesting book called Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson who, through research, explains how to get the most from our fruits and veggies.
This is what I discovered about garlic: The best way to cook garlic and obtain all of its health benefits is simple: after you press, slice, chop or mince the garlic, keep it away from heat for 10 minutes.
Raw garlic contains two substances: a protein fragment, alliin, and a heat sensitive enzyme, alliinase. When combined (through pressing, chopping, mincing, etc.) they create allicin, which gives garlic it’s disease and cancer fighting ability. Immediately exposing garlic to heat destroys all of the alliinase, which prevents the creation on allicin. All it takes is 10 minutes to give this flavourful allium the ability to decrease your risk of several diseases.
I will be sharing more helpful tips from Eating on the Wild Side and my review in the near future.