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Shrimp: Sizzling Garlic Shrimp

Source of Recipe


From "The New Spanish Table"






List of Ingredients



• 1-1/4 pounds small shrimp, peeled and deveined
  
• Coarse salt (kosher or sea)
  
• 1 cup fragrant extra-virgin olive oil
  
• 6 large garlic cloves, finely chopped
  
• 1/2 small dry red chili (such as arbol), crumbled
  
• 2 to 3 Tbsp minced fresh flat-leaf parsley
  
• Country bread, for serving
  






Instructions



1. Pat shrimp dry with paper towels, then sprinkle salt over them.
   
   
2. Place olive oil and garlic in a 10- to 11-inch earthenware cazuela, a very large, heavy skillet or a wide casserole, and heat over medium-low heat until oil shimmers and garlic begins to sizzle gently. Cook until garlic is very fragrant but not colored, 2 to 3 minutes, reducing heat if necessary.
   
   
3. Add the chili and stir for a few seconds. Add shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes. Season with salt to taste, stir in parsley and cook for a few seconds longer. Serve shrimp in the cazuela, skillet or casserole with plenty of bread alongside.
   
   Serves 4 or 5 as a tapa;
   2 or 3 as a light main course.