Shrimp Malaga
"Malaga is a seaport on the coast of Spain where the people can get the shrimp right off the boats. This is the simple way they like to make it, served with crusty bread or over cooked rice."
photo by KerfuffleUponWincle
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
3
ingredients
- 1⁄3 cup olive oil
- 4 garlic cloves, chopped
- 1 bay leaf
- 1⁄2 teaspoon hot pepper sauce
- 1⁄8 teaspoon salt
- 1 lb raw shrimp, peeled and deveined
directions
- In a large skillet, heat the oil over medium heat; stir in the garlic, bay leaf, hot pepper sauce, and salt. When the garlic sizzles, add the shrimp and stir-fry for about 3 minutes, or until the shrimp are pink, tender, and completely cooked. Be sure to remove the bay leaf before serving.
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Reviews
-
Easy and quick! I added some freshly ground black pepper, but other than that, made the recipe as written. I thought the flavor lacked pizazz ~ maybe it would benefit from a squeeze of lemon! I served the shrimp with crusty Recipe #397218. Tagged for PRMR, September 2012.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
