I love tapas, it is usually quick and easy - great for a nice group of people to nibble on while you sip cocktails and talk about the affairs of the day. I think shrimp is always a hit and this recipe is great served warm or at room temperature.
2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
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 transfer to a serving bowl. Serve warm or at room temperature.
2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
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 transfer to a serving bowl. Serve warm or at room temperature.
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