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

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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 <em>guindilla</em> 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

482056 recipes/garlic-shrimp-with-pickled-peppers 2013-12-06T23:27:41+00:00 Joseph Jiménez de Jiménez fall|spring|fast-column|new-years-eve|mediterranean|spanish|appetizers-starters|4|fast|weeknight-dinner april-2000,pan-fried shrimp,shrimp tapas,garlic shrimp,Jospeh Jimenez de Jimenenz,pickled peppers,guindilla peppers recipes,garlic-shrimp-with-pickled-peppers 482056

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