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Fish & Seafood

Spicy Garlic Shrimp
Serve plenty of crusty bread alongside the shrimp to dip in the garlicky oil. It's traditional to use a whole small, dried chili, but we use hot red pepper flakes. For an impressive sizzling effect, preheat an empty cast-iron skillet over medium heat while the shrimp cook and pour the shrimp mixture into the hot pan to serve.
12 each Fresh garlic cloves, peeled
1/4 cup Extra virgin olive oil
3/4 teaspoon Salt
3/4 teaspoon Hot red pepper flakes
1/4 teaspoon Paprika
1 large bay leaf
1 lb Large shrimp, peeled and deveined
1 1/2 teaspoon dry sherry
2 tablespoon Fresh parsley, chopped
6 fresh lemon wedges, for serving
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Spicy Garlic Shrimp

Spicy Garlic Shrimp

Spicy Garlic Shrimp
  • Servings:Serves 6
  • Prep Time:35 minutes
  • Cook Time:16 minutes
1. Smash five garlic cloves with broad side of a chef's knife, place them in a large skillet with olive oil, adjust burner to medium-low, and gently cook, stirring occasionally, until garlic is light golden, about 7 minutes. Off heat, allow garlic and oil to cool, then remove and discard garlic pieces, reserving oil.
2. Mince one of the remaining garlic cloves and set aside. Thinly slice remaining six cloves and add them, along with salt, pepper flakes, paprika, and bay leaf, to garlic oil in skillet. Adjust burner to medium-low and heat mixture until it just begins to sizzle and garlic slices are light gold but not brown, about 4 minutes.
3. Add shrimp, spreading into a single layer, and cook, without moving them, until they've turned opaque on the bottom, about 3 minutes. Using tongs, turn shrimp over and continue cooking until they're opaque almost all the way through, about 1 1/2 minutes longer. Add sherry, parsley, and minced garlic, increase heat to high, and cook, stirring constantly, until oil and shrimp juices bubble hard, about 30 seconds. Serve at once with lemon wedges.
Source: Hannaford fresh Magazine, May - June 2008