📝 About This Recipe
Transport your senses to a sun-drenched tapas bar in Madrid with this iconic Spanish classic. This dish celebrates the marriage of plump, succulent shrimp and a golden, infused olive oil brimming with toasted garlic and a hint of smoky chili heat. It is a masterclass in simplicity, where the quality of the oil and the precision of the garlic sauté create a luxurious sauce perfect for dipping crusty bread.
🥗 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
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)
- 1-2 pieces Dried Guajillo or Arbol Chili (sliced into rings; seeds removed for less heat)
- 1/2 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet variety)
The Finishers
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (optional, for a complex acidic lift)
- 1 teaspoon Fresh Lemon Juice (to brighten the flavors at the end)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 loaf Crusty Baguette (warmed, for mopping up the garlic oil)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with the baking soda and kosher salt. Let them rest in the refrigerator for 15 minutes; this secret step ensures the shrimp stay plump and 'snap' when bitten.
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2
Pat the shrimp thoroughly dry with paper towels. Any excess moisture will steam the shrimp rather than sear them in the oil.
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3
Place the extra virgin olive oil and the sliced garlic into a cold, wide skillet or a traditional clay 'cazuela'.
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4
Turn the heat to medium-low. Allow the garlic to heat up gradually with the oil. This infuses the oil deeply without burning the garlic.
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5
Cook the garlic for about 3-5 minutes, stirring occasionally, until the slivers turn a very pale golden brown and smell fragrant.
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6
Add the sliced dried chilies to the oil and cook for another 30 seconds to release their spice and color.
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7
Increase the heat to medium-high. Once the oil begins to shimmer, add the shrimp in a single, even layer.
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8
Sear the shrimp for about 1 minute without moving them, until the bottoms begin to turn pink.
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9
Flip the shrimp over. Immediately add the smoked paprika and the dry sherry (if using). The oil will bubble and emulsify slightly.
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10
Cook for another 1-2 minutes until the shrimp are just opaque throughout. Be careful not to overcook, as they will continue to cook in the hot oil.
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11
Remove the pan from the heat. Stir in the fresh lemon juice and the chopped parsley.
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12
Serve immediately while the oil is still sizzling, ideally in the same pan it was cooked in.
💡 Chef's Tips
Don't use pre-minced garlic from a jar; the flavor is too harsh and it burns easily—freshly sliced is essential. Use the best olive oil you can afford, as the oil itself acts as the primary sauce for the dish. If you don't have Spanish Sherry, a dry white wine like Pinot Grigio is a suitable substitute, though it will be less nutty. Watch the garlic like a hawk; if it turns dark brown, it will become bitter and ruin the oil. The baking soda trick is the 'chef's secret' to preventing mushy shrimp—don't skip the 15-minute brine!
🍽️ Serving Suggestions
Serve with a chilled glass of Spanish Albariño or a crisp Manzanilla Sherry. Pair with a side of 'Pan con Tomate' (Spanish tomato bread) for a full tapas experience. Accompany with a simple green salad dressed in a lemon vinaigrette to cut through the richness of the oil. Offer extra slices of toasted sourdough or baguette to ensure not a single drop of the garlic oil goes to waste. Serve alongside other small plates like Patatas Bravas or Spanish Tortilla for a complete feast.