Spanish Style Garlic Shrimp
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- 14 medium garlic cloves, peeled
- 1 pound large shrimp, peeled, deveined, and tails removed
- 8 T olive oil
- 1/2 t table salt
- 1 bay leaf
- 1 (2-inch) piece Cascabel dried chile or mild dried chile, such as New Mexico, roughly broken, seeds removed
- 1 1/2 t sherry vinegar
1 T chopped fresh parsley leaves
- Mince 2 garlic cloves with chef's knife or garlic press.
- Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl.
- Let shrimp marinate at room temperature for 30 minutes
- Meanwhile, using flat side of chef's knife, smash 4 garlic cloves.
- Heat smashed garlic with remaining 6 tablespoons olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes.
- Remove pan from heat and allow oil to cool to room temperature.
- Using slotted spoon, remove smashed garlic from skillet and discard.
- Thinly slice remaining 8 cloves garlic.
- Return skillet to low heat and add sliced garlic, bay leaf, and chile.
- Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.)
- Increase heat to medium-low; add shrimp with marinade to pan in single layer.
- Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes.
- Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer.
- Increase heat to high and add sherry vinegar and parsley.
- Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds.
- Serve immediately.
Serves: 4 to 6
Prep Time: 40 minutes
Cook Time: 10 minutes
Type of Food: Seafood,Skillet Dish
Key Ingredient: Shrimp
Difficulty: 3 - Difficult
Make Ahead: No
Prep Method: Stovetop