📝 About This Recipe
Transport your senses to a sun-drenched terrace in Madrid with this quintessential Spanish tapa. This dish features succulent shrimp bathed in a golden, fragrant pool of extra virgin olive oil, infused with a generous amount of toasted garlic and a gentle kick of guindilla pepper. It is a masterclass in simplicity, where high-quality ingredients transform into a sophisticated, soul-warming appetizer that demands a loaf of crusty bread for dipping.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (peeled and deveined, tails left on for presentation)
- 1/4 teaspoon Baking Soda (tossed with shrimp to ensure a snappy texture)
- 1/2 teaspoon Kosher Salt
The Infusion
- 1/2 cup Extra Virgin Olive Oil (use a high-quality Spanish oil like Arbequina)
- 10-12 pieces Garlic Cloves (thinly sliced into uniform slivers)
- 2 pieces Dried Guindilla Pepper (or 1/2 teaspoon red chili flakes)
- 1/2 teaspoon Spanish Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
The Finish
- 1 tablespoon Dry Sherry (Fino or Manzanilla) (optional, for a touch of acidity and depth)
- 1 teaspoon Fresh Lemon Juice (squeezed fresh)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 loaf Crusty Baguette (sliced, for serving)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the baking soda and salt. Let them rest in the refrigerator for 15 minutes; this ensures they stay plump and 'snappy' when cooked.
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2
While the shrimp rests, slice your garlic cloves into thin, even slivers. Consistency is key here so they all brown at the same rate.
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3
In a wide, heavy-bottomed skillet or a traditional clay 'cazuela,' add the olive oil and the sliced garlic while the oil is still cold.
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4
Place the skillet over medium-low heat. This slow start allows the garlic to infuse the oil deeply without burning.
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5
Cook the garlic, stirring occasionally, until it just begins to turn a very pale golden color and smells fragrant, about 3-5 minutes.
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6
Add the dried guindilla peppers (or chili flakes) to the oil and cook for another 30 seconds to release their heat.
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7
Increase the heat to medium-high. Once the oil begins to shimmer more actively, add the shrimp in a single layer.
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8
Sear the shrimp for about 1 minute per side. They should turn pink on the outside but remain slightly translucent in the center.
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9
Sprinkle the smoked paprika over the shrimp and stir quickly to incorporate. Be careful not to burn the paprika, as it can turn bitter.
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10
Pour in the dry sherry (if using) and the lemon juice. The liquid will bubble and create a light emulsion with the oil.
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11
Toss the shrimp constantly for another 30-60 seconds until they are fully opaque and curled into a loose 'C' shape.
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12
Remove the pan from the heat immediately. Stir in the chopped parsley to add a burst of freshness.
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13
Serve immediately while the oil is still sizzling, right in the pan or cazuela.
💡 Chef's Tips
Always start your garlic in cold oil to prevent bitterness and ensure maximum flavor infusion. Don't overcook the shrimp; remove them from the heat as soon as they turn opaque, as the residual heat of the oil will continue cooking them. If you can't find Spanish Guindilla peppers, a dried Arbol chili or a pinch of red pepper flakes works perfectly. Use the best quality extra virgin olive oil you can afford; since it makes up the 'sauce,' its flavor is paramount. Adding a tiny pinch of baking soda to the raw shrimp is a secret chef's trick for a firm, crunchy texture.
🍽️ Serving Suggestions
Serve with a warm, crusty baguette to soak up every drop of the garlic-infused oil. Pair with a chilled glass of dry Fino Sherry or a crisp Spanish Albariño wine. Include as part of a larger tapas spread alongside Patatas Bravas and Jamón Ibérico. Garnish with an extra wedge of lemon on the side for those who prefer more acidity. Serve in a preheated ceramic dish to keep the oil bubbling at the table for a dramatic presentation.