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Garlic Shrimp





Yields
Serves 6 to 8



Total Time
30 mins

Small, juicy shrimp in plenty of garlicky olive oil show up on countless tapas menus across Spain. Chef Ryan Pollnow, of Aatxe ("Ah-chay") restaurant in San Francisco, seasons his gambas with mild, smoky dried ñora chiles from Spain; easier-to-find cascabel, ancho, or pasilla chiles (all also dried) are great substitutes but slightly spicier.

su-Garlic Shrimp Image




Photo: Thomas J. Story

 3/4 cup extra-virgin olive oil
 15 garlic cloves, thinly sliced crosswise
 2 large shallots, cut into matchsticks
 3 dried ñora chiles, 2 cascabel chiles, or 1 1/2 ancho or pasilla chiles*, finely ground in a clean coffee or spice grinder
 12 ounces small white or pink shrimp (51 to 60 per lb.), peeled and deveined
 1 1/2 teaspoons minced flat-leaf parsley, divided
  About 3/4 tsp. kosher salt
  About 2 1/2 tbsp. lemon juice
Step 1
1

Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.

Step 2
2

Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.

Step 3
3

*Find cazuelas and ñora chiles at tienda.com, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 232Calories from Fat 80
% Daily Value *
Total Fat 22g34%

Saturated Fat 3.1g16%
Cholesterol 63mg21%
Sodium 217mg10%
Total Carbohydrate 4.3g2%

Dietary Fiber 0.8g4%
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.