📝 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, garlic-infused extra virgin olive oil, punctuated by the gentle heat of dried chilies and the earthiness of smoked paprika. This naturally gluten-free masterpiece is all about the quality of the oil and the fragrance of the garlic, creating a sophisticated yet simple dish that sizzles with Mediterranean soul.
🥗 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 high-quality Spanish oil if possible)
- 10-12 pieces Garlic Cloves (thinly sliced into chips)
- 2-3 pieces Guindilla Peppers (dried, or substitute with 1/2 tsp red chili flakes)
- 1 teaspoon Spanish Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
The Finish
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (adds a classic nutty acidity)
- 1/2 tablespoon Fresh Lemon Juice (to brighten the flavors)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for final seasoning)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels; moisture is the enemy of a good sear. In a medium bowl, toss the shrimp with 1/2 teaspoon of kosher salt and the baking soda. Let them sit for 15 minutes while you prep the garlic.
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2
Slice the garlic cloves into very thin, even slivers. Do not mince them, as small bits burn too quickly; you want beautiful golden chips.
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3
In a wide, heavy-bottomed skillet or a traditional clay 'cazuela', combine the extra virgin olive oil and the sliced garlic.
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4
Turn the heat to medium-low. This cold-start method allows the garlic to infuse the oil gradually without becoming bitter.
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5
Cook the garlic, stirring frequently, until it just begins to turn a very pale golden blonde and smells fragrant (about 3-5 minutes).
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6
Add the dried guindilla peppers (or red 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, even layer.
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8
Sear the shrimp for about 1 minute per side. They should turn pink and opaque but still remain slightly undercooked in the very center.
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9
Stir in the smoked paprika, ensuring it coats the shrimp and colors the oil without burning.
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10
Carefully pour in the dry sherry. It will bubble and steam vigorously. Stir for 30 seconds to allow the alcohol to cook off and create a light sauce.
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11
Remove the pan from the heat immediately to prevent the shrimp from becoming rubbery.
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12
Stir in the lemon juice and the chopped parsley. The residual heat of the oil will finish cooking the shrimp to perfection.
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13
Transfer to a serving bowl or serve directly from the cazuela. Sprinkle with a pinch of flaky sea salt and serve while the oil is still bubbling.
💡 Chef's Tips
The baking soda trick is a chef's secret for giving shrimp a 'pop' and preventing them from getting mushy. Always use the best olive oil you can afford, as it essentially serves as the sauce for the dish. Be extremely careful not to burn the garlic; if it turns dark brown, it will taste bitter and you should start over. If you don't have dry sherry, a dry white wine like Pinot Grigio or Albariño is an excellent substitute. For the best results, use shrimp with the shells on and peel them yourself; they have much better flavor than pre-peeled frozen varieties.
🍽️ Serving Suggestions
Serve with warm, crusty gluten-free baguette slices to soak up every drop of the garlic oil. Pair with a chilled glass of Spanish Albariño or a dry Manzanilla Sherry. Accompany with a simple side of blistered Shishito peppers or Padrón peppers. Serve as part of a larger tapas spread alongside Manchego cheese and Marcona almonds. A crisp green salad with a lemon-shallot vinaigrette provides a refreshing contrast to the rich oil.