The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the oven. Remember to cool this dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving.
Recipe courtesy of Janet Mendel
Total:
30 min
Active:
15 min
Yield:
4 servings as a tapa or appetizer
Level:
None

Ingredients

Directions

Place the cazuela over a medium flame. Add the olive oil. When hot (steam comes off the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute.

Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have over cooked it and will need to start again.)

Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt.

Serve with some fresh bread.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Fried Shrimp

Recipe courtesy of Ree Drummond

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Whole Roasted Garlic

Recipe courtesy of Ellie Krieger

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking