Recipe by Boomette
Posted for ZWT. I found the recipe on the blog of Hugging the Coast. Serves four as an appetizer.
Top Review by IngridH
This was yummy! I made three changes- first, I cut the oil by half to lower the calories a bit; and second, I cut the pepper flakes in half. We found this to be perfectly spicy, with the smaller amount of pepper, so I'd definitely do that again. The last change was an addition- we thought the sauce was missing just a bit of acidic brightness, so I added a splash of sherry vinegar at the very last minute. That did the trick, and we loved it! Thanks so much for posting!
- 3 tablespoons olive oil (a full-flavored Spanish olive oil is best)
- 1 large bay leaf
- 4 -6 garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon small caper
- 1 tablespoon brandy
- 1 lb large shrimp, peeled and deveined (dry well on paper towels)
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon sweet paprika
- 2 tablespoons parsley, minced
- sea salt, if needed
Directions See How It's Made
- In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
- Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
- Cook the shrimp until opaque and just firm.
- Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.