The shrimp in Garlic sauce is undoubtely the "numero uno" in the Spanish Tavern menu and it's offered as a tapa to accompany a glass of sangria or as a low-appetite guest excuse, as well as appetizer or main course.
This classic dish is found in every region of Spain.
Make sure you have a fresh loaf of bread to dunk in the garlicky sauce.
1/2 - 3/4 pound shrimp, preferably very small, shelled
coarse salt
8 tablespoons olive oil. Vegetable oil will do also.
3 large cloves garlic, peeled and very coarsely chopped
1 dried red chili pepper, stem and seeds removed, in 2 pieces. May be substituted by a few drops of hot sauce.
1/2 teaspoon paprika
1/2 tablespoon minced parsley
DIRECTIONS
- Combine the oil, garlic, and chili pepper in a 10-12 inch skillet, preferably cast iron, and turn heat to medium. When the garlic begins to sizzle and turn golden, add the shrimp. Cook, stirring, until the shrimp just turn pink and opaque, 2-4 minutes. Do not overcook.
- Stir in salt, sprinkle with paprika, garnish with parsley, and serve immediately, with lemon wedges.
- Provide lots of good bread for dipping in the garlic sauce.
Serves 4.
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