| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Coarse sea salt |
| 3/4 |
lb |
Medium shrimp (about 20); shelled & deveined |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
tb |
Plus 1 tsp minced garlic |
| 1/4 |
ts |
Crushed hot red pepper |
| 1 |
ts |
Dry sherry vinegar or white wine vinegar |
| 1/4 |
c |
Finely chopped flat-leaf parsley |
INSTRUCTIONS
(food & wine 1993)
(Soaking the shrimp in salt water gives them a fresh, briny flavor. Serve
with LOTS of crusty bread. My note: I'd probably skip that step, but will
include it anyway...and I've had this in spanish restaurants...it is
wonderful!)
In a medium bowl, stir the salt into 1 cup of water until dissolved. Add
the shrimp and let soak for 5 minutes. Drain and pat dry.
In a heavy medium skillet, heat the oil over moderately high heat until hot
but not smoking, about 4 minutes. Add the shrimp in 1 layer and sprinkle
the garlic & red pepper on top. Cook the shrimp, turning once, until
opaque, about 1 minute per side. Do not overcook. Stir in the vinegar and
parsley and serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997
A Message from our Provider:
“With Jesus, you can do it”