July 15, 2010

Sizzling Garlic Shrimp

 For a quick and easy to prepare weeknight dinner...this is one of my favorites.  I always have frozen shrimp hiding away in my freezer, ready to jump into a pool of sizzling garlic and olive oil.  Frozen shrimp can be defrosted in about 15 minutes under some cool running water, so your dinner can be on the table in no time. 

Wine Pairing Suggestion:  Try a light refreshing Pinot Grigio or a crisp Chardonnay.  

Sizzling Garlic Shrimp
Serves 4 to 6

4 cloves of garlic, thinly sliced (or to your taste) 
1/4 cup of light olive oil
2 tbsp unsalted butter
1/2 tsp hot chili flakes
1 pound uncooked shrimp, peeled, deveined and rinsed
1/4 cup dry sherry or white wine
fresh lemon juice from half a lemon
Garnish optional:  flaked sea salt and chopped parsley

Heat the olive oil and butter in a 10-12 inch saute pan, over medium-heat.  Add the garlic and chili flakes and cook to soften, about 2-3 minutes.  The garlic will be golden in color.   Add the shrimp and saute until they are all pink, another 2-3 minutes.  Add sherry and let sizzle for about 2 minutes.  Squeeze some lemon juice over and garnish with some fresh parsley.  

Voila!   This is a classic Tapas dish served with some crusty bread to dip in that heavenly sauce, or you can add over your favorite cooked pasta.  



Unknown said...
This comment has been removed by the author.
Anonymous said...

I thought it was a typo but it is bulbs and not cloves isn't it.....we tried it tonight and it wasn't very garlicky...although there is a typo with, 'Add the garlic and sauté until they are pink'.

Kendra said...

Thank you for your note. You are right...it should have been cloves and not bulbs. This is enough garlic for our taste, but of course the more garlic....the merrier!
The Savory Saute