Garlic Shrimp Recipe

Garlic Shrimp

1. 1

   Prep

   Pat shrimp dry with paper towels and season lightly with 1/2 teaspoon of the sea salt and the black pepper. Slice the garlic cloves thinly. If using whole dried Spanish chiles, remove seeds and finely chop; if using red pepper flakes, have measured and ready.

2. 2

   Warm oil and infuse

   In a large skillet or cazuela over medium-low heat, pour in the olive oil. Add the sliced garlic and the chopped dried Spanish chiles (or red pepper flakes). Gently heat the oil for 3–4 minutes, stirring frequently, until the garlic is soft, fragrant and just beginning to turn golden at the edges. Be careful not to let the garlic burn — lower the heat if it browns too quickly.

3. 3

   Add paprika

   Remove the pan from the heat for 10–15 seconds and sprinkle the smoked paprika into the warm oil. Swirl to incorporate; this blooms the paprika without scorching it.

4. 4

   Cook shrimp

   Return the skillet to medium-high heat. Add the seasoned shrimp in a single layer and cook undisturbed for 1–1.5 minutes until the undersides are opaque and pink. Turn the shrimp and cook another 1–1.5 minutes until just cooked through (total cooking time ~3 minutes depending on size).

5. 5

   Finish

   Squeeze the lemon juice over the shrimp, add the remaining 1/2 teaspoon sea salt (if needed to taste) and sprinkle the chopped parsley. Toss gently to coat and heat through for 20–30 seconds. Taste and adjust seasoning.

6. 6

   Serve

   Transfer the garlic shrimp and infused oil to a warm shallow bowl or cazuela. Serve immediately with crusty bread for dipping into the garlicky oil (optional). This dish is best served hot as a tapa.