The classic tapa from Spain begins with large shrimp, so it’s also good as a main course for a light supper. The key is not to overcook the crustaceans. Serve with a salad and hunks of crusty bread to soak up the garlic-infused oil.
|1½||pounds large shrimp, peeled with tails left on|
|5||cloves garlic, 2 chopped, 3 thinly sliced|
|5||tablespoons olive oil|
|Salt and black pepper, to taste|
|⅛||teaspoon crushed red pepper|
|¼||teaspoon Spanish paprika|
|2||tablespoons chopped fresh parsley|
1. In a bowl, toss the shrimp with the chopped garlic and 2 tablespoons of the olive oil. Cover and refrigerate for 20 minutes.
Continue reading below
2. In a large, heavy-based skillet over medium-high heat, heat the remaining 3 tablespoons of oil. Add the sliced garlic, and cook, stirring, for 30 seconds, or until the garlic starts to turn light golden.
3. Add the shrimp and spread them to make one layer in the skillet. Cook for 1 minute. Turn and cook 1 minute more, or until the shrimp are cooked through.
4. Sprinkle with salt, black pepper, red pepper, paprika, and parsley. Turn the shrimp so they are coated all over.
Sally Pasley Vargas