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Sizzled Shrimp




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


In Spain, tapas are roughly equivalent to bar food—but not like any you've had in America. No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods.

Substitution: 1 dried red chile, halved, may be substituted for 1/4 tsp. crushed red pepper.


List of Ingredients




1 tablespoon olive oil,
3 each garlic clove, minced
1 each bay leaf,
1/4 teaspoon crushed red pepper
1 pound medium shrimp, shelled and deveined, with tails
1/4 teaspoon salt, or to taste
2 tablespoon dry white wine
2 tablespoon fresh lemon juice
2 tablespoon fresh parsley, chopped


Recipe



1 In a large nonstick skillet over high heat, stir oil, garlic, bay leaf and crushed red pepper until garlic just begins to color, about 30 seconds. Add shrimp (leave tails on for an attractive presentation) and season with salt. Stir until shrimp turn pink, 2 to 3 minutes. Stir wine and lemon juice. Adjust seasonings. Transfer to a platter and sprinkle with parsley. Serve immediately.