Recipe courtesy of Amada
Episode: Philadelphia
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups extra-virgin olive oil, enough to cover half way up the shrimp
  • 2 ounces lemon juice
  • 10 cloves garlic, minced
  • 6 guindilla chiles, broken open
  • 1 pound (26 to 30) shrimp peeled and deveined, tails removed
  • Salt
  • 1/2 bunch parsley, leaves finely chopped

Directions

In a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), add the oil, lemon juice, garlic and chiles. Heat over a high flame until the oil mixture starts to sizzle. Season the shrimp with a little salt and add them into the oil in 1 layer. Cook them for about 20 seconds on 1 side, then flip them over for another 20 seconds. Transfer to a serving dish, sprinkle with a little parsley and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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