Saturday, March 01, 2008

Spanish-Style Shrimp with Garlic

OK our dinner was fantastic and took about 10 minutes from start to finish. We let the garlic chips cook a little extra so they were crispy and delicious. We loved the shrimp and would definitely make it again with no changes.

Look, I learned how to garnish things in a semi-attractive way:
shrimp

Spanish-Style Shrimp with Garlic
Cooking Light, 3/06

To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.

1 tablespoon extravirgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges

Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.

Yield: 4 servings

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