Name: Shrimp with Garlic and Olive Oil
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: Extra-virgin olive oil, for cooking; 4 cloves garlic, thinly sliced; 2 to 4 dried red chiles, broken by hand; 1 pound extra-large or jumbo shrimp; 1 tablespoon lemon zest plus 1 tablespoon lemon juice; 1/4 cup anise liqueur, such as Pernod; Kosher salt; Crusty bread, for serving

Level: Intermediate

Total: 20 min
Active: 20 min

Yield: 2 servings

Ingredients

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Extra-virgin olive oil, for cooking

4 cloves garlic, thinly sliced

2 to 4 dried red chiles, broken by hand

1 pound extra-large or jumbo shrimp

1 tablespoon lemon zest plus 1 tablespoon lemon juice

1/4 cup anise liqueur, such as Pernod

Kosher salt

Crusty bread, for serving

Directions

Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.