Mother Pepa’s Garlic Shrimp
Adapted from “La Cocina de Mamá: The Great Home Cooking of Spain” by Penelope Casas
3/4 pound small or medium shrimp, shelled
5 tablespoons extra virgin olive oil
3 tablespoons minced garlic
2 tablespoons minced flat-leaf parsley
2 tablespoons amontillado sherry
Crusty bread for dipping
- Sprinkle shrimp with salt and let sit for 10 minutes. In a shallow
casserole, preferably earthenware, heat oil with garlic and parsley until
garlic begins to sizzle.
Add shrimp and cook over medium heat, stirring and turning shrimp until they
are opaque. Add sherry and salt to taste and cook another minute or two,
until sherry evaporates and sauce thickens slightly.
Serve immediately, with toothpicks or small forks and bread for sopping up
Yields 4 servings