Photo: Shrimp with Garlic and Chili Pepper Recipe
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
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.
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By lhickman08
Texas
on October 31, 2011
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Just like maniacmom, I had nothing thawed and nothing planned for dinner tonight. I had a package of frozen shrimp, so I started looking up recipes that I would be able to make. When I came across this one, I had everything I needed. The only substitution I made was to replace the fresh chili with some crushed red pepper flakes. Including the time it took to thaw the shrimp in a bowl of cold water, this took 10 minutes, and it was delicious. Because everything is so easy to keep around (frozen shrimp, and the rest is non-perishable, and it cooks so quickly, this will become a regular go-to meal for me. Thanks, Nigella!
By klopes4517_10624944
Swansea, MA
on May 17, 2009
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I thought this plate was very easy to make yet was delicious! I made up some garlic and herb rice first along with this great shrimp recipe.
I covered the bottom of a medium size plate with the rice and then topped the rice with the shrimp and poured the sauce on top. Excellent!!!
The only reason I gave this recipe a 4 star rather than 5 star is that I wished made more sauce. I would have enjoyed a little more sauce over the shrimp.
Then again I will remember this next time and just add some more wine!
Great recipe!!!!
bon apetite!!!
By maniacmom1221_5...
Plantation, FL
on November 07, 2008
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First, I want to say that tonight was one of those nights when I didn't defrost anything, didn't know what I wanted for dinner anyway and sure didn't feel like ordering take away or running to the market. So, I had to improvise as this was dinner for one (me. I didn't actually measure anything except for the shrimp, which were headless and frozen (sorry! I defrosted the shrimp in a bowl of cold water while sauteing chunky pieces of fresh elephant garlic in olive oil over medium heat. (I do not eat alot of spicy food so I omitted the chilli pepper Paper toweled the shrimp dry and then tossed them into the garlic and oil. I didn't have a crunchy baguette so I baked a potato instead, cutting it into chunks and served it all in one bowl. Elegant tasting and yet it took know time at all. The wine sauce was light and perfect and I did not need to add salt. Not only would I make this again but I would definitely make it for company!
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