https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Spanish-Style_Garlic_Shrimp 2026-04-04T07:16:16Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Spanish-Style_Garlic_Shrimp&diff=3417&oldid=prev 2020-08-14T01:46:56Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=15 min |CookTime=~5 minutes |Source=&#039;&#039;The Best Skillet Recipes&#039;&#039; from Cook&#039;s Illustrated (pg 45) |Yield=3-4 servings |Rating={{Very Good}} }} === Ing...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=15 min<br /> |CookTime=~5 minutes<br /> |Source=&#039;&#039;The Best Skillet Recipes&#039;&#039; from Cook&#039;s Illustrated (pg 45)<br /> |Yield=3-4 servings<br /> |Rating={{Very Good}}<br /> }}<br /> === Ingredients ===<br /> * 14 medium garlic cloves, peeled<br /> * 1 lb large shrimp (31-40/pound), peeled, deveined, and tailed removed<br /> * 1/2 c olive oil, divided<br /> * 1/2 t salt<br /> * 1 bay leaf<br /> * 1/4 - 1/2 t sweet paprika or smoked paprika&lt;ref&gt;Or substitute 1 (~2-inch) piece mild dried chile, such as New Mexico, roughly broken with some seeds&lt;/ref&gt;<br /> * 1 T minced fresh parsley leaves<br /> * 1 1/2 t sherry vinegar<br /> <br /> === Preparation ===<br /> Mince 2 of the garlic cloves. Toss the minced garlic, shrimp, 2 tablespoons of the olive oil, and salt together in a medium bowl. Let the shrimp marinate at room temperature for 30 minutes.<br /> <br /> Meanwhile, smash 4 more garlic cloves. Heat the smashed garlic with the remaining 6 tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 minutes. Remove the skillet from the heat and let the oil cool to room temperature. Remove and discard the smashed garlic.<br /> <br /> Thinly slice the remaining 8 garlic cloves. Return the skillet to low heat, add the sliced garlic bay leaf, and paprika and cook, stirring occasionally, until the garlic is tender but not browned, 4-7 minutes. If the garlic has not begun to sizzle after 3 minutes, increase the heat to medium-low.<br /> <br /> Increase the heat to medium-low, then carefully add the shrimp with the marinade to the oil in a single layer. Cook the shrimp until the oil starts to gently bubble, about 2 minutes. Flip the shrimp over and continue to cook until pink, slightly curled, and almost cooked through, about 2 minutes longer. Increase the heat to high, stir in the parsley and vinegar, and cook, stirring constantly, until the shrimp are cooked through and oil is bubbling vigorously, 15-20 seconds. Serve with a crusty bread or baguette.<br /> <br /> === Notes ===<br /> &lt;references /&gt;<br /> <br /> <br /> [[Category:Shrimp]]</div>

Dhanson