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.
Amazing Seafood Recipes
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
Crusty bread, for serving
How to Make It
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.
A light, fresh white from Rioja or the Basque region will counter the spiciness of this simple dish without overpowering the flavors.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.