Shrimp with Garlic

Name: Shrimp with Garlic
Yield: makes 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 6 garlic cloves, peeled and sliced; 1 small dried chile, coarsely chopped, or 1 teaspoon hot red pepper flakes, or to taste; 1 pound peeled shrimp, preferably small (more than 40 per pound), or larger shrimp, cut up; 1/2 teaspoon coarse salt, or to taste; Chopped fresh parsley leaves for garnish

December 14, 2011

A classic Spanish tapa, cooked quickly in small ramekins and served sizzling. In Spain, the ramekins are put over direct heat, which, frankly, makes me nervous; I use a heavy skillet and take that right to the table. The Spanish are practically obsessed with the type of shrimp they use and prefer them to be fresh rather than frozen; but most of us don’t have much choice. That’s okay: as long as the shrimp are of high quality, the dish will be delicious. Double the amounts here if you want to serve this as a main course, and, no matter when you serve it, be sure to offer bread as well; the sauce is incredible.

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