Archive for November, 2011
1-1/2 lbs medium-large shrimp
1 cup fragrant extra-virgin olive oil
1 large dried chili, crumbled
6 large garlic cloves, finely chopped
2-3 tablespoons minced fresh parsley
Country bread for serving
Add the oil and garlic to a large heavy pan and cook over low-medium heat until the oil begins to shimmer and the garlic begins to gently sizzle. Cook the garlic for about 2-3 minutes so that it’s fragrant, but not burned. Lower heat if necessary. Then add the crumbled chile and stir for a few seconds.
Add the shrimp and cook just until they turn pink (about 3 minutes). Then, sprinkle with salt to taste and add the parsley. Serve in the pan with the oil and plenty of country bread to soak up the sauce.