Shrimp with Garlic and Chili Pepper

Name: Shrimp with Garlic and Chili Pepper
Prep time: P0Y0M0DT0H2M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H7M0.000S
Yield: 1 servings or 4 appetizer portions
Cuisine: american
Ingredients: 2 tablespoons olive oil; 1/2 fresh red chile, according to size and taste, minced; 2 garlic cloves, chopped; 1/2 pound unshelled medium shrimp; 1/2 cup white wine; Salt, if needed; 1 tablespoon chopped parsley leaves

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Level: Easy
Total: 7 min

Prep: 2 min
Cook: 5 min

Yield: 1 servings or 4 appetizer portions

Level: Easy
Total: 7 min

Prep: 2 min
Cook: 5 min

Yield: 1 servings or 4 appetizer portions

Ingredients

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2 tablespoons olive oil

1/2 fresh red chile, according to size and taste, minced

2 garlic cloves, chopped

1/2 pound unshelled medium shrimp

1/2 cup white wine

Salt, if needed

1 tablespoon chopped parsley leaves

Directions

Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
If you want, you can add a tablespoonful or so of brandy before throwing in the wine.