Whenever I go to a Tapas bar, there's always one thing I get (mostly because it's almost impossible to mess up). I get the great garlic shrimp with chili and lots of olive oil. It's so delicious and easy to do (and the garlic olive oil is so flavorful that you can't help but eat it all up with crusty bread).
This shrimp is great for an easy weeknight main dish or as a tapas style appetizer for a group of 4 or 5. Make sure you use a great quality extra virgin olive oil and enjoy. You can use mushrooms or clams or anything else you want (I tend to use a combination of quartered white mushrooms and shrimp)
- 1 1/2 lb shrimp, about 25-30 ct, peeled and deveined
- kosher salt
- 1 cup good quality extra virgin olive oil
- 7 large garlic cloves, minced
- 1 or 2 arbol chilis, crumbled (use less if you're not too into spice)
- 3 Tbsp minced parsley
- crusty bread for serving.
- Drain shrimp on paper towels and sprinkle with salt.
- Add olive oil and garlic to a 10-12 inch cast iron pan on medium low. Cook until oil shimmers and garlic smells fragrant, but isn't colored.
- Add chili for a few seconds, then add shrimp. Cook about 3 minutes until pink and done.
- Stir in parsley and salt to taste. Serve with crusty bread. If you have extra oil at the end of your meal, stir it into a plane pasta with parmesan cheese the next day.