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.