Garlic Shrimp
Pan-Spanish sizzling shrimp pan-cooked in olive oil with sliced garlic and dried chilli, splashed with sherry to deglaze, brought bubbling to the table with crusty bread for the warm garlic oil.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g shrimp dry with paper towel. Slice 16 garlic cloves thin. Snap 2 dried guindilla chillies in half. Chop 10g flat-leaf parsley. Toast 2 thick slices country bread until golden and crisp.
Bloom
Heat 120ml extra-virgin olive oil and sliced garlic in two clay cazuelas or heavy skillets over medium-low heat for 3-4 minutes until garlic turns pale gold and oil smells deeply aromatic.
Sear
Remove from heat, add snapped guindilla and 1 tsp sweet pimenton, stir 15 seconds. Return to medium-high heat, add shrimp and 1 tsp sea salt, sear undisturbed for 90 seconds until shrimp edges turn pink.
Finish
Toss shrimp for 90 seconds more until just curled and opaque. Splash 20ml dry fino sherry over to deglaze 30 seconds, scatter parsley, and bring the cazuelas bubbling to the table with toasted bread.
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