Cast Iron Garlic Shrimp With Chorizo and Green Olives

Some dinner parties have much going on, and so many multiple moving parts, that you don’t want to worry about a complicated appetizer. This rustic baked shrimp dish is almost prefab: so easy. Marinate the shrimp the night before, with garlic and smoked paprika and tangerine peels, and then an hour or two before dinner, when people are starting to look hungry, pour the shrimp into a cast-​iron skillet with some green olives, sliced chorizo, and a boatload of extra-​virgin olive oil, and pop it in the oven. Five minutes later, the pan of sizzling smoky shrimp and warm olives seems to just materialize, the way it does when you’re sitting at the counter of a dim, garlic-​scented Spanish tapas bar. Serve with plenty of bread for dipping, because this dish hinges on that pool of smoky olive oil.

This recipe was excerpted from 'Company' by Amy Thielen, which we've selected as one of the best cookbooks of 2023. Buy the full book on Amazon.