Seafood: Shrimp with Garlic

By SharonE

Dining In Alison Roman

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 2 Tbs. olive oil
• 8 garlic cloves, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 Tbs. tomato paste
• 4 chiles de arbol, crushed or 1 tsp crushed red pepper flakes
• 1 1/2 pounds medium head-on shrimps (1/4 pound less if headless)
• 1 cup chopped fresh parsley or basil
• 1 lemon, halved
• Toast for serving

Details

Servings 4

Preparation

Step 1

Heat butter and oil in large skillet over medium-high heat. Once butter starts to melt, add garlic and season with salt and pepper. Cook until it starts to sizzle and soften about 3 minutes. Add tomato paste and chiles, stirring until tomato paste begins to caramelize, about 2 minutes. Add shrimp and 2 tbs water, and season with salt and pepper, tossing to coat them in butter and garlic mixture. Cook until they're bright pink and just cooked through, about 5 minutes (less if smaller or headless)

Remove from heat, add herbs, squeeze lemon over everything.