Garlic Shrimp with Pickled Peppers

Contributed by Joseph Jiménez de Jiménez

SERVINGS: 4

•FAST

Guindilla peppers add a subtle heat to this basque-inspired dish. These pickled peppers are sometimes sold at specialty food stores; if you can't find guindilla peppers, you can substitute Italian pepperoncini or other small, moderately hot pickled green peppers.

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1 cup extra-virgin olive oil
1 pound large shrimp, shelled and deveined
1/4 cup sliced guindilla peppers
6 garlic cloves, thinly sliced
2 tablespoons finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons all-purpose flour
Salt
Crusty bread, for serving

Heat the extra-virgin olive oil in a large heavy skillet until shimmering. Add the shrimp and fry over moderate heat, turning once, until bright pink, about 3 minutes. While gently shaking the skillet, add the guindilla peppers, garlic and parsley. Sprinkle the flour over the shrimp and cook over low heat, stirring constantly, until a light sauce forms, about 3 minutes longer. Season with salt. Spoon the shrimp and sauce onto 4 small plates and serve with crusty bread.

Suggested Pairing

A light, fresh white from Rioja or the Basque region will counter the spiciness of this simple dish without overpowering the flavors.

Garlic Shrimp with Pickled Peppers

Suggested Pairing

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