Souse Shrimp by 30Seconds Food

Based on a popular Spanish tapa, this dish is delicious enough to serve as a main course. You just sauté the shrimp in garlicky, spicy olive oil and then toss them with sherry, lemon juice, and a handful of parsley. The shrimp are equally good hot or at room temperature.

1/3 cup olive oil

4 garlic cloves, cut into thin slices

1 bay leaf

1/4 teaspoon crushed red pepper flakes

2 pounds large shrimp, shelled

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons dry sherry

2 tablespoons lemon juice

3 tablespoons chopped fresh parsley

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Directions

Shrimp in Garlic Sauce

DIANA CHISTRUGA

Ingredients.

Shrimp in Garlic Sauce

DIANA CHISTRUGA

In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red pepper flakes and cook for 3 minutes, stirring occasionally.

Shrimp in Garlic Sauce

DIANA CHISTRUGA

Add the shrimp, salt, and black pepper to the pan and stir to combine.

Shrimp in Garlic Sauce

DIANA CHISTRUGA

Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes.

Shrimp in Garlic Sauce

DIANA CHISTRUGA

Stir in the sherry, lemon juice, and parsley.

Shrimp in Garlic Sauce

DIANA CHISTRUGA

Plate and serve.

Notes

Fish alternatives: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another option; cook them for about two minutes per side, without stirring, so they brown nicely.

Deveining shrimp: Dark shrimp veins are usually removed for aesthetic purposes. We find that it's not essential to take them out, especially if you're pressed for time.