SPANISH STYLE SHRIMP w/GARLIC

By BobD

Ingredients

• Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.
• 1 1/4 pounds medium shrimp, shelled and de-veined (Look for domestic farmed shrimp or Oregon pink shrimp.)
• Sea salt or kosher salt to taste
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, peeled and coarsely chopped or thinly sliced
• 1 bay leaf, broken in half
• 1 dried red chile, seeded and crumbled
• 2 tablespoons minced parsley

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Sprinkle the shrimp with salt, toss and let sit for 15 minutes.

2. Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.

Yield: Serves six to eight as a tapa, four as a main dish.

Advance preparation: Everything can be prepped and ready to go hours ahead, but the cooking here is last-minute