Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.
Ingredients
- 1 ¼ pounds medium shrimp, shelled and de-veined (Look for domestic farmed shrimp or Oregon pink shrimp.)
- Sea salt or kosher salt to taste
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, peeled and coarsely chopped or thinly sliced
- 1 bay leaf, broken in half
- 1 dried red chile, seeded and crumbled
- 2 tablespoons minced parsley
- Nutritional Information
Nutritional analysis per serving (6 servings)
125 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 152 milligrams cholesterol; 312 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves six to eight as a tapa, four as a main dish
Preparation
- Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
- Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.
- Advance preparation: Everything can be prepped and ready to go hours ahead, but the cooking here is last-minute.
About 30 minutes
Dining and Cooking