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Garlic Shrimp

Garlic Shrimp

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  • Makes: 8 servings
  • Hands On 15 mins
  • Total Time 45 mins

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You aren't misreading the recipe: This classic Spanish appetizer delivers a lusty punch of roughly one garlic clove for every three shrimp! Serve with a crusty baguette for mopping up the luscious sauce.

Ingredients

  • 1/2 cup extra-virgin olive oil, divided
  • 16 plump cloves garlic, 8 finely chopped and 8 thinly sliced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 pound extra-large shrimp, peeled and deveined (tails left on)
  • 3/4 teaspoon smoked paprika
  • 1/4 cup dry sherry
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped parsley

Directions

  1. In a shallow baking dish, combine 1/4 cup oil, the chopped garlic, the salt and crushed red pepper. Add shrimp; toss well to coat. Set aside to marinate at room temperature for 30 minutes, tossing once or twice.
  2. In a 12-inch skillet, heat remaining 1/4 cup oil over medium-high heat. Add the sliced garlic; cook until just beginning to turn golden. Immediately add shrimp and juices to skillet in a single layer; cook, undisturbed, for 1 minute. Sprinkle with paprika; turn shrimp and cook 1 minute more. Remove skillet from heat. Carefully add sherry, return to heat and cook, tossing shrimp, until liquid is slightly reduced, 1 to 2 minutes more. Remove from heat. Swirl in butter and lemon juice; season to taste with additional salt. Sprinkle with parsley and serve straight from the pan.

Nutrition Facts

(Garlic Shrimp)

Servings Per Recipe 8, fiber (g) 0, sugar (g) 0, Potassium (mg) 259, pro. (g) 18, calcium (mg) 67, sodium (mg) 283, chol. (mg) 141, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, cal. (kcal) 226, vit. A (IU) 110, iron (mg) 1, Fat, total (g) 15, vit. C (mg) 3, Polyunsaturated fat (g) 2, Folate (µg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, carb. (g) 3, Niacin (mg) 0, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 0

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