📝 About This Recipe
Transport your senses to a sun-drenched tapas bar in Madrid with this quintessential Spanish classic. Succulent shrimp are bathed in a luxurious, golden pool of extra virgin olive oil infused with toasted garlic, a hint of smoky pimentón, and a whisper of chili heat. It is a deceptively simple dish where the quality of the ingredients shines, creating a rich, aromatic experience that demands to be mopped up with plenty of crusty bread.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (Prawns) (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 'chips')
- 2 pieces Dried Guindilla Pepper (or 1/2 tsp red chili flakes for a gentle heat)
- 1/2 teaspoon Spanish Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (optional, for a complex acidic finish)
Finishing and Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 piece Lemon (for a final squeeze of brightness)
- 1 loaf Crusty Baguette (warmed and sliced for dipping)
👨🍳 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 kosher salt. Let them rest in the refrigerator for 15 minutes; this secret step ensures the shrimp stay plump and snappy.
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2
While the shrimp brine, slice your garlic cloves into very thin, uniform slices. Uniformity is key so they brown at the same rate without burning.
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3
Place a wide heavy-bottomed skillet or a traditional clay 'cazuela' over medium-low heat. Add the extra virgin olive oil.
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4
Add the sliced garlic to the cold oil. By starting in cold oil, you gently infuse the fat with garlic flavor without the risk of instant scorching.
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5
Slowly cook the garlic, stirring occasionally, until it turns a pale golden straw color and becomes fragrant (about 4-5 minutes). Do not let it turn dark brown, or it will become bitter.
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6
Add the dried guindilla peppers (or chili flakes) to the oil and cook for 30 seconds to release their spice.
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7
Increase the heat to medium-high. Once the oil begins to shimmer slightly, add the shrimp in a single, even layer.
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8
Sear the shrimp without moving them for about 1 minute until they start to turn pink around the edges.
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9
Flip the shrimp over. Immediately sprinkle the smoked paprika over the oil and shrimp, stirring gently to incorporate.
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10
If using, pour in the dry sherry. It will bubble and hiss, creating a light emulsion with the oil. Cook for another 30-45 seconds.
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11
Remove the pan from the heat just before the shrimp are fully cooked through (they should be C-shaped, not tight O-shaped). The residual heat of the oil will finish the cooking.
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12
Stir in the fresh chopped parsley and a squeeze of fresh lemon juice to cut through the richness of the oil.
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13
Serve immediately while the oil is still sizzling, directly in the pan or cazuela.
💡 Chef's Tips
Use the best olive oil you can find; since the oil is essentially the sauce, its flavor is paramount. Never use pre-minced garlic from a jar; the flavor is too harsh and it will burn instantly in the hot oil. If you have shrimp shells, simmer them in the oil for 5 minutes then strain before starting the recipe for an even deeper seafood flavor. Be careful not to overcook the shrimp; they are done the moment they turn opaque and lose their translucency. If the garlic starts browning too fast, immediately add the shrimp to the pan to lower the oil temperature.
🍽️ Serving Suggestions
Serve with a chilled glass of Spanish Albariño or a dry Manzanilla Sherry. Pair with a side of Patatas Bravas for a full tapas-style spread. Accompany with a simple green salad dressed in a light sherry vinaigrette to balance the richness. Always provide extra slices of toasted sourdough or baguette to soak up the garlic-infused oil. Follow the meal with a light dessert like flan or fresh seasonal fruit.