Yield: 1 Servings
|1 tablespoon||Coarse sea salt|
|¾ pounds||Medium shrimp (about 20); shelled & deveined|
|½ cup||Extra-virgin olive oil|
|1 tablespoon||Plus 1 tsp minced garlic|
|¼ teaspoon||Crushed hot red pepper|
|1 teaspoon||Dry sherry vinegar or white wine vinegar|
|¼ cup||Finely chopped flat-leaf parsley|
(food & wine 1993)
(Soaking the shrimp in salt water gives them a fresh, briny flavor. Serve with LOTS of crusty bread. My note: I'd probably skip that step, but will include it anyway...and I've had this in spanish restaurants...it is wonderful!)
In a medium bowl, stir the salt into 1 cup of water until dissolved. Add the shrimp and let soak for 5 minutes. Drain and pat dry.
In a heavy medium skillet, heat the oil over moderately high heat until hot but not smoking, about 4 minutes. Add the shrimp in 1 layer and sprinkle the garlic & red pepper on top. Cook the shrimp, turning once, until opaque, about 1 minute per side. Do not overcook. Stir in the vinegar and parsley and serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 25, 1997