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Garlic Shrimp

Photo: Thomas J. Story

Total time 30 mins

Serves 6 to 8

Small, juicy shrimp in plenty of garlicky olive oil show up on countless tapas menus across Spain. Chef Ryan Pollnow, of Aatxe ("Ah-chay") restaurant in San Francisco, seasons his gambas with mild, smoky dried ñora chiles from Spain; easier-to-find cascabel, ancho, or pasilla chiles (all also dried) are great substitutes but slightly spicier.


  • 3/4 cup extra-virgin olive oil
  • 15 garlic cloves, thinly sliced crosswise
  • 2 large shallots, cut into matchsticks
  • 3 dried ñora chiles, 2 cascabel chiles, or 1 1/2 ancho or pasilla chiles*, finely ground in a clean coffee or spice grinder
  • 12 ounces small white or pink shrimp (51 to 60 per lb.), peeled and deveined
  • 1 1/2 teaspoons minced flat-leaf parsley, divided
  • About 3/4 tsp. kosher salt
  • About 2 1/2 tbsp. lemon juice

Nutrition Information

  • calories 232
  • caloriesfromfat 80 %
  • protein 7.6 g
  • fat 22 g
  • satfat 3.1 g
  • carbohydrate 4.3 g
  • fiber 0.8 g
  • sodium 217 mg
  • cholesterol 63 mg

How to Make It

  1. Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.

  2. Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.

  3. *Find cazuelas and ñora chiles at, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.

Aatxe, San Francisco