For ➍500 g (25) shrimps, peeled or not **
4 large cloves of garlic, finely minced
1 ts sweet Spanish paprika
1 ts red pepper flakes
7 cl cognac (or dry sherry)
12 cl virgin olive oil
3 ts chopped fresh parsley
1 lemon for juice
1 fresh baguette, sliced
In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they just begin to brown. Be careful not to burn the garlic.
Raise the heat to high. Add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl, about 3 m.
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper.
Sprinkle with parsley. Serve with fresh bread.
Raise the heat to high. Add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl, about 3 m.
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper.
Sprinkle with parsley. Serve with fresh bread.
*If preparing for a main course, double the recipe.
**If using frozen shrimp, rinse under cold water and pat dry. Allow for a longer cooking time for shrimp that are not completely thawed, and to cook thoroughly.
Try shrimps & garlic @ microwave, a similar Spanish recipe or the Italian version.
