A light weeknight dinner, and a call for spring Forum recipes

The Forum is hungry for spring recipes. Until then, enjoy this easy weeknight shrimp dish.

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Forum readers, I need your spring recipes. My recipe inbox is becoming lighter and lighter by the week, and the Forum is hungry for fresh, spring-forward recipes from readers like you (cue motivational music.)

You can send your recipes to taylor.goebel@heraldnet.com or mail ‘em to Taylor Goebel, The Daily Herald, P.O. Box 930, Everett, WA 98203. I’m just as happy to receive a photo of a well-used notecard as I am a typed out recipe.

Remember: In order for this to be a true reader exchange (and for the Forum to continue running weekly), I need folks to participate (cue serious teacher look).

OK, back to your regularly scheduled programming.

The following recipe makes for a light and quick weeknight dinner and only requires a few ingredients. A reader who wished to stay anonymous shared it with me from Ellen Kunes’s “The Carb-Lovers Diet” cookbook, which you can still purchase online and at some bookstores.

“Literally everyone I’ve prepared this for loves this dish,” the unnamed reader wrote. “I’ve served it as an appetizer on large toothpicks for parties, and also over plain white rice as a quick main course for dinner for two.”

Spanish-Style Shrimp

1 pound raw large (the bigger the better) shrimp, peeled and de-tailed (fully thawed if frozen)

4 cloves garlic, minced or crushed

1 ½ teaspoons smoked paprika

¼ teaspoon kosher salt

2 tablespoons olive oil, divided

1 tablespoon cooking sherry (optional)

Clean and rinse shrimp. Mix together the garlic, paprika, salt, and 1 tablespoon of the olive oil in a glass bowl. Stir in shrimp until they are evenly coated. Let the shrimp marinate in the bowl for 30 to 60 minutes.

Heat the remaining tablespoon of oil in a non-stick pan over medium-high heat.

Pour shrimp into the pan and stir-fry for four to six minutes. If using, stir in the sherry for the last minute of cooking.

Remove pan from heat and serve.

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