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Joe

Rec: Spicy Garlic Shrimp Tapas >>

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Joined: Dec 14, 2005

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Posted to Thread #212 at 8:07 pm on Dec 22, 2005

I've made this several times lately and it's been a huge hit. I've peeled the shrimp and sliced the garlic the day before so it can be sauteed in just a few minutes. Delicious at room temperature

HOT PEPPER AND GARLIC SHRIMP

2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges

Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.

Makes 12 servings (as part of tapas buffet).

Goumet, January 2005


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