Sizzling Sherry Shrimp with Garlic

"This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp."

Ingredients Edit and Save

Original recipe makes 4 servingsChange Servings
 1/4 cup olive oil
 4 cloves garlic, minced
 1 teaspoon crushed red pepper flakes
 1 teaspoon paprika
 1 pound medium shrimp, peeled and deveined
 2 tablespoons dry sherry or lemon juice
 salt and freshly ground black pepper to taste

 2 tablespoons chopped Italian flat leaf parsley

Directions

1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.