Makes 8 small-bite servings
This recipe can be found in any coastal area where shrimp is abundant. It also is made with prawns or langoustine in some areas. For the home cook, shrimp is widely available and easy to prepare. Be sure that your shrimp is nice and fresh with no discernible “fishy” smell. Serve this with some crusty bread to dip in the sauce.
- 1 lb 8 oz shrimp (16/20 count), head and peel on, deveined
- 1 teaspoon kosher salt
- 1 cup extra-virgin olive oil
- 12 garlic cloves, very thinly sliced
- 1 teaspoon crushed black pepper
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 cup chopped flat-leaf parsley
- Baguette or similar bread, as needed
- Season the shrimp with salt.
- Heat the oil in a sauté pan over low heat. Add the garlic, black pepper, and red pepper flakes for about 30 seconds.
- Add the wine and bring to a boil briefly. Add the shrimp and simmer until the shrimp are cooked through, about 5 minutes.
- Once cooked, remove the shrimp from the olive oil and simmer the oil-wine mix over medium heat until the wine has evaporated and the oil looks clear; take great care not to brown the garlic.
- Return the shrimp to the oil and add the chopped parsley. Serve shrimp in a bowl with the oil, accompanied by the bread to dip in the oil.
Chef’s Note: Try combining the shrimp and garlic with pasta for a new dish.