Recipe by Martha Rose Shulman
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Shrimp in Garlic
A quick fix for garlic lovers, this is a classic Spanish tapas dish.
Ingredients (Serves 8)
|6 tbsp||extra-virgin olive oil|
|1/4 tsp||red pepper flakes|
|10||cloves garlic, very thinly sliced|
|16||shrimp (26-30 count), peeled and deveined|
|2 tsp||salt, divided use|
|1/8 tsp||freshly ground black pepper, divided use|
|1/2 cup||white wine or lemon juice|
|1/4 cup||roughly chopped Italian parsley|
- In a pot over medium-high, heat oil. Sauté pepper flakes and garlic for a minute, then add shrimp and sauté for another 1 to 2 minutes. Add 1 teaspoon salt and a pinch pepper. Remove shrimp using a slotted spoon when just cooked through and pink. Remove garlic just as it starts to brown and set aside.
- Add wine to pot (keeping heat at medium-high), and reduce by three-quarters, shaking pan frequently to emulsify sauce, 4 to 5 minutes.
- Season with remaining salt and pepper and add parsley. Place shrimp on a platter and drizzle with sauce and garlic.
Excerpted from Spain and the World Table by Martha Rose Shulman. Copyright © 2008 by DK Publishing. All rights reserved, including the right of reproduction in whole or in part in any form.
*Find this and other great recipes in...Spain and the World Table
By Martha Rose Shulman
Buy the cookbook online at cn.dk.com.