| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | February 19 | 1 | servings | |
INGREDIENTS
| 2 | lb | Large shrimp; (about 28), shelled, |
| ; leaving the tail | ||
| ; and the first joint | ||
| ; of the shell | ||
| ; intact, and | ||
| ; deveined | ||
| 1 1/2 | ts | Salt |
| 8 | Garlic cloves; sliced thin | |
| ; lengthwise | ||
| 1/2 | c | Olive oil |
| 1/4 | lb | Thick-sliced cooked ham; chopped |
| 1/4 | ts | Dried hot red pepper flakes |
| 1 | Red bell pepper; chopped | |
| 1/3 | c | Oloroso Sherry |
| Minced fresh parsley leaves for garnish | ||
| ; if desired | ||
| 1 | sl | Crusty bread as an accompaniment |
INSTRUCTIONS
Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and saute the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread. Serves 8 as an hors d'oeuvre. Gourmet February 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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