Good Life, Good Food: Summer Shrimp

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Summer Shrimp.


1 lb 16/20 peeled and deveined shrimp

¼ C extra virgin olive oil

2 cloves garlic, sliced or chopped

½ tsp McCormick red pepper flakes

½ tsp McCormick smoked paprika

¼ ea fresh lemon wedge

1 Tblspn fresh basil, chopped


¼ C shredded bi color carrots

1 ea stalk of celery, chopped

1 ea green onion, sliced green and all

1 ea zuchinni, sliced

¼ ea red bell, sliced


Heat the oil in a large sauté pan, over high heat.

Cook and stir the garlic into the oil until fragrant, sprinkle in the red pepper flakes and smoked paprika into the oil.

At this point you can first add your vegetables, sauté for 2-3 minutes then add your shrimp and sauté for an additional 1-2 minutes. Pour lemon juice over the mixture and sauté for a minute. Reduce the heat to medium low, add basil and toss lightly. Season with kosher salt and coarse black pepper, serve as its own dish or over rice.


Add the shrimp, toss to coat. Pour lemon juice over the shrimp. Allow to cook until shrimp are bright and pink on the outside and meat is no longer transparent in the center, about 1 to 2 minutes. Reduce heat to medium low; add the basil and toss lightly. Season with kosher salt and coarse black pepper and serve. Great dish for hot summer evenings, light and flavorful! Enjoy!