Shrimp in Garlic Sauce
- Active Time 15m
- Total Time 15m
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.
Bold Mediterranean flavors welcome an easygoing wine such as a dry rosé from Spain or the south of France. If you prefer a wine with a bit more sweetness, try a white zinfandel from California.
- 1/3 cup olive oil
- 4 cloves garlic, cut into thin slices
- 1 bay leaf
- 1/4 teaspoon dried red pepper flakes
- 2 pounds large shrimp, shelled
- 1 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons dry sherry
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
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.
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.
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.
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
416 calories; 22g total fat; 345mg cholesterol; 1066mg sodium; 4g carbohydrates; 0g fiber; 46g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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