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.

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Ingredients

Directions

  • 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.

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  • 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

226 calories; 15 g total fat; 141 mg cholesterol; 283 mg sodium. 3 g carbohydrates; 18 g protein;

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