And with shrimp being cheaper than beef or pork these days, this can be part of an economical meal. Add a little Spanish flare to your dinner table with this garlicky dish.
1 1/2 lbs. Medium or large shrimp, shelled and deveined
1/4 cup thinly sliced garlic
1 1/4 cups extra-virgin olive oil
1 small dried hot red chile, seeded and crumbled
1/2 cup minced parsley
2 Tbsp dry sherry, such as manzanilla
1 tsp. finely grated lemon zest from one lemon
A few fresh basil leaves (optional)
Crusty bread, for serving
- In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes.
- In a 9- to 10-inch enameled cast-iron skillet or heavy duty non-stick skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 10 minutes. Don’t burn the garlic!
- Add the chile and cook, stirring, until fragrant, 15 to 30 seconds.
- Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes.
- Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes.
- Garnish with lemon wedges and (optional) fresh basil.
Serve with crusty bread for soaking up the garlicky broth.