Sizzling Shrimp With Garlic and Hot Pepper

By t1bishop

Hands on: 10 minutes Total time 30 minutes

Paula Wolfert recommends using an 11-or 12-lnch Spanish cazuela
or straight-sided Flameware skillet. She also recommends using a heat dlffuser for slow, steady cooking (especially if using an electric or
ceramic stove top)

Ingredients

• 1 pound peeled small (about 60) or medium-large deveined (24to30) shrimp
• 1 scant cup extra-virgin olive oil preferably Spanish
• 1 tablespoon garlic, finely chopped
• 1 teaspoon mildly hot dried red pepper such as Aleppo or Marash
• 2 tablespoons hot water
• 1/2 teaspoon sea salt
• 1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
• 4 to 6 slices chewy country bread

Details

Servings 6

Preparation

Step 1

Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan, Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly
gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden. 2 to 3
minutes, stirring occasionally. Immediately add the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size. Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.