Mercat • ManhattanShrimp with garlic is a traditional Spanish tapa; infusing the olive oil in the dish with garlic and smoked paprika, as here, adds lots of extra flavor. Make sure to have enough crusty bread on hand to soak up every last drop of oil.
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3 garlic cloves, halved
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon pimentón de la Vera (smoked Spanish paprika)
12 large shrimp (about 1/2 pound), shelled and deveined
Salt and freshly ground pepper
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley
Crusty bread, for serving
How to Make It
In a small saucepan, cook the garlic in 1/2 cup of the oil over very low heat for 30 minutes. Add the pimentón and cook for 30 minutes longer. Discard the garlic. Pour the oil into a heatproof bowl.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Season the shrimp with salt and pepper, add them to the skillet and cook over moderate heat until opaque, about 1 minute per side. Remove the skillet from the heat and toss the shrimp with the lemon juice and parsley. Transfer the shrimp to a shallow bowl and drizzle with some of the garlic-pimentón oil. Serve the remaining oil alongside, with crusty bread.
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