Shrimp with garlic and herb sauce

Ingredients for 3 servings:

• 1 kg shrimp(s)
• e.g. olive oil
• 5 cloves garlic
• 1 onion(s)
• salt and pepper
• 1 bunch of parsley
• n. B. Thyme
• e.g. marjoram
• e.g. curry powder
• 1 lemon(s), untreated
• n. B. white wine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Be sure to peel the shrimp. I didn’t peel them the first time. They still tasted great, but all the herbs stayed in the shell. If you don’t want to eat shrimp with such strong seasoning, you can leave the shell on. This will enhance the shrimp’s natural flavor. For the sauce, finely chop the parsley, garlic cloves, and onion. Add plenty of olive oil to a small pan (so that the bottom is covered by about 1 cm). Add the garlic, onion, and parsley to the olive oil. Grate the zest and juice of half a lemon. Season with salt and pepper. Meanwhile, drain the shrimp. Prepare a large pan, add a little olive oil, and sear the shrimp on all sides over high heat. Meanwhile, heat the sauce over medium heat. Be careful not to burn the garlic and onions, so stir frequently. Season the shrimp with salt, thyme, marjoram, curry powder, lemon zest, and the juice from the other half of the lemon. When the sauce in the small pan is hot enough, add it to the shrimp. Braise the shrimp until they’re a deep red (they’ll also shrink in size). Then deglaze with white wine and continue to cook on high until the alcohol has evaporated. Serve with the same white wine you used to deglaze the pan.