The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the oven. Remember to cool this dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving.
Recipe courtesy of Janet Mendel
Episode: Southern Spain
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings as a tapa or appetizer

Ingredients

  • 1 cup olive oil
  • 1 large clove garlic, peeled and sliced
  • 1 large dry red hot chile pepper, chopped and sliced thinly with seeds
  • 2 pounds fresh white shrimp, shelled
  • Pinch salt

Directions

Place the cazuela over a medium flame. Add the olive oil. When hot (steam comes off the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute.

Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have over cooked it and will need to start again.)

Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt.

Serve with some fresh bread.

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