Shrimp in Garlic Sauce
- 1/3 cup olive oil
- 4 cloves garlic, cut into thin slices
- 1 bay leaf
- 1/4 teaspoon dried red-pepper flakes
- 2 pounds large shrimp, shelled
- 1 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons dry sherry
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
- 1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally.
- 2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes. Stir in the sherry, lemon juice, and parsley.
- Fish Alternatives: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another alternative; cook them for about two minutes per side, without stirring, so they brown nicely.
- Deveining Shrimp
- Dark shrimp veins are usually removed for aesthetic purposes. We find that it's not essential to take them out, especially if you're pressed for time.
- Wine Recommendation: Bold Mediterranean flavors welcome an easygoing wine such as a dry rosé from Spain or the south of France. If you prefer a wine with a bit more sweetness, try a white zinfandel from California.
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