📝 About This Recipe
Transport your senses to a sun-drenched tapas bar in Madrid with this iconic Spanish classic. This dish features succulent shrimp bathed in a golden, fragrant pool of extra virgin olive oil infused with toasted garlic and a hint of smoky chili heat. It is a masterpiece of simplicity, where the quality of the ingredients creates a deeply savory, aromatic experience that is impossible to resist.
🥗 Ingredients
The Seafood
- 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 (for seasoning)
The Aromatics
- 1/2 cup Extra Virgin Olive Oil (use a high-quality Spanish oil if possible)
- 10-12 pieces Garlic Cloves (thinly sliced into even slivers)
- 2 pieces Dried Guindilla Pepper (or 1/2 teaspoon red pepper flakes)
- 1/2 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet variety)
The Finish
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (optional, for depth of flavor)
- 1 teaspoon Fresh Lemon Juice (to brighten the sauce)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 loaf Crusty Baguette (sliced and toasted for dipping)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels; moisture is the enemy of a good sear.
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2
In a medium bowl, toss the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of baking soda. Let them rest in the refrigerator for 15 minutes to develop a crisp, 'snappy' bite.
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3
While the shrimp rests, slice your garlic cloves into thin, uniform slivers. Uniformity ensures they all brown at the same rate without burning.
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4
Place a wide heavy-bottomed skillet or a traditional clay 'cazuela' over medium-low heat and add the extra virgin olive oil.
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5
Add the sliced garlic and the dried peppers to the cold oil. Slowly heating the garlic in the oil allows the flavor to infuse deeply without turning the garlic bitter.
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6
Cook the garlic for 3-5 minutes, stirring frequently, until it turns a pale golden straw color. Watch closely as garlic can burn in seconds.
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7
Increase the heat to medium-high. Once the oil begins to shimmer slightly, add the shrimp in a single layer.
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8
Sear the shrimp for about 1 minute per side. They should begin to turn pink and opaque but not be fully cooked through yet.
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9
Stir in the smoked paprika and the dry sherry (if using). The sherry will bubble and emulsify slightly with the oil.
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10
Continue to cook for another 30-60 seconds, tossing the shrimp constantly so they are well-coated in the garlic-infused oil.
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11
Remove the pan from the heat immediately when the shrimp are just curled into a 'C' shape.
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12
Stir in the fresh lemon juice and the chopped parsley. The residual heat will soften the parsley and release its aroma.
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13
Transfer to a warm serving dish or serve directly from the cazuela while the oil is still sizzling.
💡 Chef's Tips
Don't skimp on the olive oil; it isn't just a cooking medium, it's the sauce itself for your bread. The baking soda trick is a chef's secret for giving shrimp a firm, lobster-like texture. Always start your garlic in room temperature oil to avoid the harsh, acrid taste of scorched garlic. If using red pepper flakes instead of whole dried chilies, add them at the very end with the paprika to prevent them from burning. Use the largest shrimp you can find (16/20 count) for the most impressive presentation and juiciest results.
🍽️ Serving Suggestions
Serve with a warm, crusty baguette to soak up every drop of the liquid gold garlic oil. Pair with a chilled glass of Spanish Albariño or a dry Manzanilla Sherry. Accompany with a side of marinated Spanish olives and Manchego cheese for a full tapas spread. A simple green salad with a citrus vinaigrette provides a refreshing contrast to the rich oil. Enjoy as a shared starter directly from the pan for an authentic communal dining experience.