Garlic Shrimp with Pickled Peppers

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.


slideshow Amazing Seafood Recipes


  • Servings: 4
KEY: Fall, Spring, Fast - Column, New Year's Eve, Mediterranean, Spanish, Appetizers/starters, Fast, Dinner

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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

How to make this recipe

  1. 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.

Contributed By Published April 2000

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