Serve shrimp with crusty bread for dipping in the richly flavored olive oil.
14 medium garlic cloves,peeled
1 pound large (31-40) shrimp,peeled,deveined and tails removes
8 tbsp olive oil
1 tsp table salt
2 bay leaf
1 piece mild dried chile, roughly broken ,seeds included
1 1/2 tsp sherry vinegar
1 tbsp chopped parsley leaves
1. Mince 2 garlic cloves with chef’s knife or garlic press. Toss minced garlic with shrimp, 2 tbsp olive oil,and salt in a bowl, let shrimp marinate at room temperature for 30 minutes.
Meanwhile, using flat side side of a knife,smash 4 garlic cloves.
Heat smashed garlic with remaining 6 tbsp olive oil in skillet over medium-low heat,stirring occasionally, until garlic is light golden brown,4-7 minutes.
Remove pan from heat and allow oil to cool to room temperature.Remove smashed garlic from skillet and discard.
3. Thinly slice remaining 8 cloves garlic
Return skiilet to low heat and add sliced garlic,bay leaf, and chili. Cook ,stirring occasionally,until garlic is tender but not browned,4-7 minutes.
Increase heat to medium -low; add shrimp with marinade to pan in single layer. cook shrimp,undisturbed,until oil starts to gentle bubble,about 2 minutes. Using tongs,flip shrimp and continue
to cook until almost cooked through, about 2 minutes longer.
Increase heat to high and add sherry vinegar and parsley. Cook,stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15-20 seconds.
Serve immediately
Posted under GARLIC SHRIMP (SPANISH STYLE)
This post was written by admin on October 2, 2010
