Spanish-style Garlic Shrimp

By fuzzygroup

Ingredients

• 14 garlic cloves
• 1 lb large shrimp, peel and deveined
• 8 T olive oil
• 1/2 t salt
• 1 bay leaf
• 1 (2") piece mild dried chile, such as New Mexico, roughly broken, seeds included
• 1 1/2 t sherry vinegar
• 1 T chopped fresh parsley

Preparation

Step 1

1. Mince 2 of the garlic cloves with a chef's knife or garlic press. Toss the minced garlic with the shrimp, 2 T of the olive oil, and salt in a medium bowl. Let the shrip marinate at room temperature for 30 mins.

2. Meanwhile, using the flat side of a chef's knife, smash 4 garlic cloves. Heat the smashed garlic with the remaining 6 T olive oil in a 12" skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 mins. Remove the pan from the heat and allow the oil to cool to room temperature. Using a slotted spoon, remove the smashed garlic from the skillet and discard.

3. Thinly slice the remaining 8 garlic cloves. Return the skillet to low heat and add the sliced garlic, bay leaf and chile. Cook, stirring occasionally, until the garlic is tender but not browned, 4-7, mins. (If the garlic has not begun to sizzle after 3 mins, increase the heat to medium-low.) Increase the heat to medium-low; add the shrimp with the marinade to the pan in a single layer. Cook the shrimp, undisturbed, until the oil starts to gently bubble, about 2 mins. Using tongs, flip the shrimp and continue to cook until almost cooked through, about 2 mins longer. Increase the heat to high and add the sherry vinegar and parsley. Cook, stirring constantly, until the shrimp are cooked through and the oil is bubbling vigorously, 15-20 seconds. Serve immediately.