Prep 15 mins
Cook 5 mins
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5 and ZWT8.
- 14.79 ml extra virgin olive oil
- 3 garlic cloves, minced
- 1 bay leaf
- 1.23 ml crushed red pepper flakes or 1 of a dried red chili pepper
- 453.59 g medium peeled and deveined shrimp (tails left on)
- kosher sea salt
- 29.58 ml dry white wine
- 29.58 ml lemon juice
- 29.58 ml chopped fresh parsley
- Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
- Add shrimp and season with salt.
- Stir until shrimp turn pink, 2 to 4 minutes.
- Stir in wine and lemon juice.
- Adjust seasonings.
- Transfer to a platter and sprinkle with parsley; remove bay leaf.
- Serve immediately.
What a super easy yet great tasting meal! Followed the recipe exactly, but also added some chili powder for a little kick. Served with Classic Saffron Rice. Made for ZWT5 Storybook challenge.
Perfect combination, I never knew how much I loved Spanish seasoning! The red pepper flakes and cilantro woke up the dish but did not overwhelm; the bay leaf made it taste different from other scampis. The inexpensive Spanish Marques de lav Villa, ~Malvasia grape~, with Toro denomination of origin, was perfect for this recipe, and also had a light, dry but pleasant taste while drinking at the table. I was generous with the garlic. Served this with delightful Warm Manchego Cheese Popovers #371154. Thanks for sharing this recipe, Florida Native! Made for ZWT5 for Spain/Portugal region.