← Back to Search Results
sauteeing Spanish
Shrimp with Garlic Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

One of my favorite hot tapas—and one that’s extremely easy to make—is shrimp with garlic sauce. Serve with lots of bread for dunking.

Yield: Serves 12

Ingredients

  • 24 large cloves garlic, thinly sliced
  • 1½ cups extra virgin olive oil, preferably Spanish
  • 2 pounds medium shrimp, peeled and deveined, with their tails
  • 1 tablespoon kosher salt
  • 1 teaspoon sweet paprika
  • ¼ teaspoon cayenne
  • Freshly ground black pepper
  • 4 tablespoons finely minced curly parsley

Directions

1. Place the garlic and oil in a bowl and set aside for at least 4 hours, stirring occasionally.

2. When ready to prepare the dish, place the shrimp in a large bowl. Gradually add the salt to the bowl, tossing the shrimp to evenly coat them. Set aside for 10 minutes.

3. Divide the oil and garlic between 2 large skillets over medium heat. Allow the garlic to cook until just golden at the edges. Stir half each of the paprika and cayenne into each skillet. Season with black pepper. Raise the heat to medium-high and divide the shrimp between the skillets. Stir the shrimp regularly, coating them with the oil, until they’re barely cooked through, 2 to 3 minutes.

4. With a slotted spoon, quickly transfer the shrimp to heated serving dishes and spoon equal amounts of the garlic over and around each serving. Divide and sprinkle the parsley over each serving and then spoon in the remaining garlic oil. Sprinkle with additional salt if desired.


© 2005 David Rosengarten
 

Nutritional Information

Nutrients per serving (% daily value)

329kcal (16%)
53mg (5%)
5mg (9%)
51mcg RAE (2%)
175mg
30mg
16g
0g
0g
3g
115mg (38%)
696mg (29%)
4g (20%)
28g (44%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
desserts-4-today Desserts 4 Today
by Abby Dodge
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucid-food Lucid Food
by Louisa Shafia
lidias-italy Lidia's Italy
by Lidia Bastianich
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?