To get the most out of these garlicky, spicy shrimp from chef Abraham Conlon of Chicago's Fat Rice, serve them with loads of crusty bread to soak up the sauce.
Slideshow: Easy Shrimp Recipes
2 pounds large shrimp, shelled and deveined
Kosher salt and black pepper
1/2 cup extra-virgin olive oil
2 bay leaves
1 1/2 tablespoons minced garlic
2 teaspoons crushed red pepper
1/2 cup Portuguese white wine, such as Vinho Verde
1/2 cup chopped cilantro, plus more for garnish
How to Make It
Season the shrimp with salt and black pepper. In a very large skillet, heat the olive oil with the bay leaves over moderately high heat until shimmering. Add the shrimp and cook, turning once, until just pink, about 2 minutes. Add the garlic and crushed red pepper and cook, tossing, until fragrant, about 30 seconds. Carefully add the wine and simmer until the shrimp are white throughout, about 2 minutes longer. Discard the bay leaves. Stir in the 1/2 cup of cilantro and season with salt and black pepper. Transfer the shrimp and their sauce to a large, deep platter, garnish with cilantro and serve.
Portuguese whites made from the Loureiro grape have a fruity quality that's great with garlic flavors.
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