Spanish Style Garlic Shrimp
Spanish Style Garlic Shrimp is cooked in olive oil with tons of garlic, dried chilies or Spanish smoked paprika, and brandy or sherry wine. It's absolutely outstanding!
Spanish Style Garlic Shrimp is cooked in olive oil with tons of garlic, dried chilies or Spanish smoked paprika, and brandy or sherry wine. It's absolutely outstanding!
- Carbohydrate 0.0444862500018253 g
- Cholesterol 15.2515625065405 mg
- Fat 19.2537406274674 g
- Fiber 0 g
- Protein 0.0662568750258578 g
- Saturated Fat 5.50799750156266 g
- Serving Size 1 1 Serving (53g)
- Sodium 42.3220000175225 mg
- Sugar 0.0444862500018253 g
- Trans Fat 0.768363125172733 g
- Calories 173 calories
Step-by-step
- In a cast iron skillet (or other heavy frying pan) heat up the olive oil;
- Slice 3 cloves of garlic and add to oil. Cook for about 2 minutes until garlic is golden brown and crispy but not burned. Remove garlic with slotted spoon.
- Season shrimp with salt and pepper on both sides;
- Chop remaining garlic cloves and add them to the oil that garlic chips were cooked in;
- Add smoked paprika to the pan and stir everything together;
- Add shrimp and cook for 2 minutes on each side;
- Add sherry cooking wine and cook for one minute;
- Add parsley, garlic chips and serve immediately with crusty bread or baguette.
Removing the garlic chips after exactly two minutes prevents acrid bitterness from overtaking the flavored oil. Cast iron skitters retain heat exceptionally well, making them the superior vessel for searing seafood quickly without dropping pan temperature. Stainless steel pans function adequately if preheated thoroughly over medium heat, though nonstick surfaces lack the necessary heat retention for proper caramelization. Slicing three cloves thinly creates the crisp garnish, while chopping the remaining four cloves releases maximum allicin into the cooking fat. Heating extra virgin olive oil with minced aromatics requires careful observation to keep the fat below its smoke point while infusing the lipid base. Sautéing large shrimp for precisely two minutes per side yields opaque flesh with a firm bite, whereas exceeding four minutes total cooking time causes protein fibers to tighten excessively and turn rubbery. Deglazing the hot skillet with sherry cooking wine introduces acid that cuts through the rich fat and butter emulsion. Seafood dishes of this nature demand immediate service because residual heat continues cooking delicate crustaceans rapidly off the burner. Freezing cooked shellfish is strongly discouraged due to moisture loss and structural degradation upon thawing. Leftovers stored in an airtight container remain safe for up to forty-eight hours but must be reheated gently on low heat to prevent rubbery textures.
