by Sarah Jay from Fine Cooking
This dish is an excellent variation on the classic Garlic Shrimp tapa. We made it as an appetizer for company to nosh on during cocktail hour before we went out to eat — just make sure to serve with baguette slices to sop up the sauce. And if you’re luck enough to have any garlicky oil left over, toss it with pasta later in the week. Four of us ate the entire plateful, but did have leftover oil…
- 1-1/2 lb. large (31 to 40 count) shrimp, peeled and deveined, patted dry with paper towels
- Kosher salt
- 3 Tbs. extra-virgin olive oil (use your very best)
- 6 medium cloves garlic, very thinly sliced
- Heaping 1/4 tsp. sweet pimentón (or paprika)
- Heaping 1/8 tsp. crushed red pepper flakes
- 3 Tbs. fino sherry
- 1/4 teaspoon finely grated lemon zest
- 1-1/2 tablespoons thinly sliced chives
- Fresh lemon juice to taste
- Sprinkle the shrimp with 3/4 tsp. kosher salt, toss, and let sit for 10 minutes (or refrigerate for up to 1 hour).
- In a large (12-inch) skillet, heat the olive oil on high heat. Pat the shrimp dry with paper towels and add them to the skillet. Sprinkle with 3/4 tsp. kosher salt and sear until they’re pink and a little golden on one side, about 1 minute.
- Sprinkle the garlic, pimentón, and red pepper flakes over the shrimp, and sauté, stirring, until the shrimp are almost completely pink, about 1 minute.
- Add the sherry and cook, stirring to deglaze the bottom of the pan, until the shrimp are pink all over (the sherry will evaporate quickly but you should still have some juices in the pan)
- Remove from the heat. Toss with the lemon zest and chives. Pour the shrimp and juices into a serving dish, squeeze on lemon juice to taste, and serve.