It may not be as well-known as Italian or French, but Spanish cuisine has a way with seafood. Simple preparations like this one add excellent flavors, but still allow the natural essence of the main ingredient to shine through. Use the best, freshest shrimp you can and enjoy its subtle sweetness in this dish. Serve with bread for a simple weeknight dinner, or make it part of a tapas party for a group.
To determine when the shrimp are done–beyond looking for the characteristic pink or orange marks–check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.
- 1 tablespoon extravirgin olive oil
- 1/8 teaspoon ground red pepper
- 6 garlic cloves, thinly sliced
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 4 lemon wedges
- Heat oil in a large nonstick skillet over medium heat.
- Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high.
- Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes).
- Remove from heat.
- Sprinkle with salt.
- Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.