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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 4
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Based on a popular Spanish tapa, or appetizer, this dish is delicious enough to serve as a main course. You just saute the shrimp in garlicky, spicy olive oil and then toss them with sherry, lemon juice, and a handful of parsley. The shrimp will be equally good hot or at room temperature.
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RECIPE INGREDIENTS
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DIRECTIONS
In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally.
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Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes. Stir in the sherry, lemon juice, and parsley.
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FISH ALTERNATIVES: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another alternative; cook them for about two minutes per side, without stirring, so they brown nicely.
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NOTES: Dark shrimp veins are usually removed for aesthetic purposes. We find that it's not essential to take them out, especially if you're pressed for time.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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