Heat 3 tablespoons olive oil in a 5 1/2-quart or larger Dutch oven or heavy-bottomed pot over medium heat until shimmering.

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Cook the shrimp for five minutes or until the turn pink. Remove and chill.) 1 small onion, peeled and finely chopped 1/2 small carrot, peeled and finely chopped Heat the oil in a heavy, large soup pot ...

1. Combine the olive oil and garlic in a large skillet. Put it over medium heat and cook, stirring frequently, until the garlic turns light brown. 2. Turn the heat to high, add the shrimp (in batches ...