Garlic Shrimp, Catalan Style

Garlic Shrimp, Catalan Style

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Serves: 6 as an appetizer
Serves: 3 as a main course 


Serve with Joseph Phelps Vineyards Sauvignon Blanc

¾ lbs.

Small or medium shrimp, shelled and de-veined
  Kosher or sea salt
5 Tbsp. Extra virgin olive oil
3 Tbsp. Minced garlic
¼ tsp. Red pepper flakes
2 Tbsp. Chopped Italian parsley
2 cups Amontillado sherry


Sprinkle shrimp with salt and let sit for 10 minutes.  In a skillet (or flame proof shallow casserole – I used cast iron – it is nice to have something you can take right to the table), heat oil over medium/medium high flame.  When oil is hot, add garlic and pepper flakes, stirring for 20-30 seconds so garlic does not burn.  Add shrimp and stir until they have turned pink.  Add sherry, parsley, and salt to taste; continue cooking until the sherry evaporates and the sauce thickens lightly.  Take from stove immediately to table.  Have plenty of bread to dip into the sauce.