This week Highfield’s culinary instructor Kay Benaroch is sharing a recipe for Shrimp in Garlic Sauce from “Tapas – the little dishes of Spain” Penelope Casas, Alfred Knopf 1986. It’s a perfect appetizer or small plate to share!
Shrimp in Garlic Sauce
Recipe: “Tapas – the little dishes of Spain” Penelope Casas, Alfred Knopf 1986
¾ lb. (12 oz.) shelled shrimp
8 T. olive oil
3 large cloves peeled, coarsely chopped garlic
1 dried chili pepper, stem and seeds removed in 2 pieces
½ t. paprika (preferably smoked Spanish paprika)
1 T minced parsley
Shallow earthenware casserole or frying pan
Dry shrimp well and sprinkle with salt on both sides. Let sit at room temperature for 10 minutes.
Heat oil in a swallow casserole or skillet
Add garlic and chili pepper and when garlic starts to turn golden add the shrimp.
Cook over medium high heat stirring for about 2 minutes until shrimp are just done.