Total Time
20mins
Prep 10 mins
Cook 10 mins

Sizzling spanish seafood, perfect for a summer's evening or a tapas party. To butterfly the shrimp simply slit them lengthways but don't go all the way through and remove the vein.

Ingredients Nutrition

  • 453.59 g large raw shrimp, peeled and butterflied
  • 56.69 g parsley, chopped
  • 4.92 ml chili flakes, more if you like it hot
  • 59.16 ml olive oil
  • 4 garlic cloves, thinly sliced
  • 59.16 ml dry sherry, fino is good

Directions

  1. Heat the oven to 425°F
  2. Divide the shrimp, garlic, chili, sherry and olive oil between 4 small ovenproof dishes.
  3. Cook for 6-8 minutes until pink and sizzling.
  4. Sprinkle with the parsley and serve with crusty bread.
Most Helpful

5 5

Great tapas dish that I served to guests at a Tapas and Sangria party! Quick to prepare and simply delicious!

5 5

Superb! The flavors were excellent. This is a definite keeper. Thanks for sharing!