A classic Spanish tapa, cooked quickly in small ramekins and served sizzling. In Spain, the ramekins are put over direct heat, which, frankly, makes me nervous; I use a heavy skillet and take that right to the table. The Spanish are practically obsessed with the type of shrimp they use and prefer them to be fresh rather than frozen; but most of us don’t have much choice. That’s okay: as long as the shrimp are of high quality, the dish will be delicious. Double the amounts here if you want to serve this as a main course, and, no matter when you serve it, be sure to offer bread as well; the sauce is incredible.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the oil, garlic, and chile in an 8- to 10-inch skillet, preferably cast iron, and turn the heat to medium. When the garlic begins to sizzle and turn golden, add the shrimp. Cook, stirring, until the shrimp just turn pink and opaque, 2 to 4 minutes.
Step 2
Stir in the salt, garnish with the parsley, and serve immediately, directly from the pan.
Shrimp with Garlic, Tomatoes, and Chiles
Step 3
Use 2 or 3 chiles, or to taste. When the garlic sizzles, add 1 cup cut-up seeded tomatoes (canned are fine; drain them first) and cook, stirring occasionally, until the mixture becomes saucy, about 10 minutes. Add the shrimp and proceed as directed. If you like, you can also increase the amount of tomatoes and use this as a pasta sauce.
