Ingredients
1 pound large (16-20 count) peeled, deveined shrimp
Kosher salt to taste
6 tablespoons extra virgin olive oil
5 dried hot chilies (chilies de arbol are the most common and easiest to find)
6 cloves garlic, thinly sliced
2 sprigs rosemary
1 tablespoon lemon juice
½ cup dry sherry or dry white wine
Crunchy toasted bread, for serving
Directions
Pat the shrimp dry and season both sides with salt. Heat the oil in a 12-inch (or as large as you have) skillet over medium heat. Add the chilies and toast, turning often, until they deepen in color and are fragrant, 3-4 minutes; remove the pan from the heat, then remove and discard the peppers but leave the oil in the pan.
Raise the heat to medium-high heat and sear the shrimp until opaque, 45 seconds per side. Remove the shrimp to a plate.
Lower the heat to medium, add the garlic cook, stirring, until lightly golden, 1 minute. Add the sherry and cook until the liquid is reduced in half, 4 to 5 minutes. Add the rosemary and lemon juice, return the shrimp to the pan, toss coat and warm through, 1 to 2 minutes. Season with salt to taste and serve with toasted bread.
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