Wednesday, June 18, 2008

Spanish Shrimp in Garlic

Spanish Shrimps In Garlic
From Spain and the World Table

Prep time: 10 minutes
Cooking time: 8 minutes or so
Serves 4-8 (depending on whether it’s served as tapas or main course)

6 tbsp extra virgin olive oil
¼ tsp red chili pepper flakes (I added a little more)
10 cloves of garlic, thinly sliced
1 lb/500g large shrimp, peeled, deveined (book suggests 26-30 count)
2 tsp salt, divided
Pinch of freshly ground black pepper
10 tbsp white wine or lemon juice
¼ cup Italian parsley, chopped


(Ruth’s tip:** Just in case you haven’t read my tip before….if you are using frozen shrimp, here's the best way to defrost them so they maintain their plumpness but don't get too spongy - place a large bowl in the sink and fill with cold running water. Keep the water running so it maintains a temperature that is very cold to your hands, but not as cold as the shrimp. Frequently toss the shrimp until they separate and begin to soften. Only then peel your shrimp - leaving or removing the tails is your preference. Now to the rest of the directions....

1. Heat oil in a very large sauté pan over medium high heat. Sauté the pepper flakes and garlic slices for a minute. Then add the shrimp and sauté for another 1-2 minutes. Add 1 tsp salt and pinch of pepper. Quickly take the shrimp out of the pan with a slotted spoon when they are just cooked through (depending on the size of the shrimp, it might take an extra minute or so). Remove the fried garlic just as it starts to brown and set aside.

2. Add the white wine or lemon juice to the pan, keeping the heat at medium-high, and reduce by three quarters, shaking the pan frequently to emulsify the sauce, 4-5 minutes.
3. Season with more salt & pepper. Finish the sauce with chopped parsley. Place the shrimp on a platter and spoon the sauce and fried garlic over the shrimp.

Ruth’s note: I served this as a main course over Saffron Rice.

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