Archive for November, 2011

Sizzling Garlic Shrimp


1-1/2 lbs medium-large shrimp

Coarse salt

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


The first order of business is to peel and de-vein the shrimp (unless you’ve purchased them already cleaned). Then was them in cold water and pat them dry.

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.

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