📝 About This Recipe
Transport your senses to a sun-drenched tapas bar in Madrid with this iconic Spanish classic. This dish features plump, succulent shrimp bathed in a pool of golden, garlic-infused extra virgin olive oil with a subtle kick of heat from dried chilies. It is a masterpiece of simplicity, relying on high-quality ingredients and the intoxicating aroma of toasted garlic to create a deeply flavorful experience that is best enjoyed while still sizzling.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (peeled and deveined, tails left on for presentation)
- 1/4 teaspoon Baking Soda (optional, for extra snap and texture)
- 1/2 teaspoon Kosher Salt (to season)
The Aromatics
- 1/2 cup Extra Virgin Olive Oil (use high-quality Spanish oil if possible)
- 10-12 pieces Garlic Cloves (thinly sliced into chips)
- 2 pieces Dried Guindilla or Arbol Pepper (sliced into rings; or 1/2 tsp red pepper flakes)
- 1/2 teaspoon Spanish Smoked Paprika (Pimentón) (sweet or bittersweet variety)
The Finish
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (adds a classic nutty acidity)
- 1 teaspoon Fresh Lemon Juice (to brighten the flavors)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 loaf Crusty Baguette (warmed, for dipping in the oil)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels. Excess moisture is the enemy of a good sear.
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2
In a medium bowl, toss the shrimp with the kosher salt and baking soda. Let them sit for 15 minutes in the refrigerator; this ensures a 'snappy' texture.
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3
While the shrimp rests, slice your garlic cloves into thin, uniform slivers. Consistency is key so they brown evenly.
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4
In a large heavy-bottomed skillet or a traditional clay 'cazuela,' add the olive oil and the sliced garlic.
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5
Turn the heat to medium-low. Infuse the oil by slowly heating the garlic until it just starts to turn a pale golden color and smells fragrant (about 3-5 minutes).
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6
Add the sliced dried peppers 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, add the shrimp in a single layer.
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8
Sear the shrimp without moving them for about 1 minute until they begin to turn pink on the bottom.
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9
Flip the shrimp and immediately sprinkle the smoked paprika over the pan, stirring gently to distribute.
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10
Pour in the dry sherry. It will bubble and steam vigorously; let it reduce for about 30 seconds.
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11
Add the lemon juice and half of the chopped parsley. Toss everything together for 30 more seconds until the shrimp are just opaque and curled into a 'C' shape.
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12
Remove from heat immediately to prevent the shrimp from becoming rubbery.
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13
Garnish with the remaining fresh parsley and serve immediately while the oil is still bubbling.
💡 Chef's Tips
Always use fresh garlic; pre-minced jarred garlic will turn bitter and won't provide the right texture. Don't skimp on the olive oil—it isn't just for cooking, it becomes a delicious sauce for bread. Watch the garlic like a hawk; if it turns dark brown or black, it will be bitter and you'll need to start over. If using frozen shrimp, ensure they are completely thawed and dried before seasoning. For an authentic touch, use a clay cazuela which retains heat and keeps the dish sizzling at the table.
🍽️ Serving Suggestions
Serve with a warm, crusty baguette to soak up every drop of the garlic-infused oil. Pair with a chilled glass of Spanish Albariño or a dry Manzanilla Sherry. Include as part of a larger tapas spread alongside Patatas Bravas and Spanish Tortilla. A simple side of blanched asparagus or a light arugula salad balances the richness of the oil.