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Spanish-Style Garlic Shrimp

This Tapas style shrimp is perfect to serve alone with rustic bread or part of a main dish with beef or fish.
Ingredients

  • 2  pounds extra-jumbo shrimp (16-20 count), peeled, deveined, tails left on (32-40 shrimp)

  • 1/2  teaspoon baking soda

  • 1/2  teaspoon sweet, smoked Spanish paprika

  • 1  teaspoon sea salt

  • 1  1/4  cups olive oil

  • (1/4 cup for tossing into shrimp and spices)

  • (3/4 cup for infusing with the garlic and chile peppers)

  • 8-10  large whole garlic cloves, very thinly sliced

  • 4  small red chile peppers,

  • thinly sliced

  • 1  tablespoon sherry vinegar

  • 1  tablespoon salted butter, for stirring into finished dish

  • 1/4  cup minced fresh parsley leaves, for garnish

  • rustic bread slices, toasted or grilled, for accompaniment

  • Yields: 5-6 per serving

Directions
  • In a large bowl, using a large spoon, toss the shrimp with the baking soda, Spanish paprika, sea salt and 1/4 cup olive oil. Set aside at room temperature.  
  • Slice the garlic cloves and the chile peppers, placing them in a small bowl.
  • Add the remaining 1 cup olive oil to the garlic and chiles and set aside, to steep, at room temperature, 1 hour.  During this hour, stir the shrimp a few times.
  •  Place the garlic-chile pepper-oil in a 4-quart pan.  Heat over low heat, until garlic is softened but not browning, 8-10 minutes
  • Increase heat to medium-high.  Add shrimp and cook, stirring constantly, until turning pink, firming up and just short of being cooked through, 3-4 minutes.  
  • Stir in sherry.  Turn heat off.  Stir in  butter.  
  • DO NOT overcook the shrimp -- they will continue to cook while the butter melts, the parsley gets stirred in.
  • When butter has melted, stir in half the parsley.  Portion into serving bowl.  
  • Serve immediately with garlic sauce drizzled over the tops.  
  • Garnish each with remaining parsley and a few Greek olives!

Categories

SpanishSeafoodEntreeSpicy