Spanish style shrimp with garlic

January is almost gone--and where, I wonder, did it go? 

I don't mind. If you read this blog regularly you know I'm not a winter person. By now the charm of holiday food has worn very thin indeed. Why did we eat that? Why, oh why, did we eat that? Remorse has set in, and we are fighting back.

We've been eating simply. And I do mean simply. Some lean protein, some vegetables, fresh fruits, you know the drill. With such spartan punishment, it's good to have a little something with lots of flavor. It doesn't hurt that the dish is quick to prepare and requires a very little effort. Pair it with some sautéed spinach and maybe a splurge of French bread. Eso!

We'll be on track soon--Valentine's Day is coming right up, and there will be chocolate. But in the meantime, my friends, go easy.

Spanish style shrimp with garlic
Serves 4

This typical, classic tapa from Spain also is good as a main course for a light supper. The key is to take care not to overcook the shrimp. Serve with a salad and hunks of good, crusty bread to soak up the garlic infused oil.

5 to 6 cloves garlic (to taste)
1  1/3 pounds large shrimp, peeled, tails left on
6 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 teaspoon Spanish paprika
2 tablespoons chopped parsley
Black pepper, to taste

1. Finely chop 2 of the garlic cloves. Thinly slice the remaining 3 garlic cloves.

2. In a bowl, toss the shrimp with the chopped garlic and 2 tablespoons of the oil. Let marinate 20 minutes.

3. In a large skillet over medium-high heat, heat the remaining 3 tablespoons of the oil. Add the sliced garlic, and stir for 30 to 40 seconds, until the garlic starts to soften turns a light golden brown. Add the shrimp and spread in the pan in one layer. Cook for 1 minute, turn, and cook for another 1 minute, or until opaque in the center. Sprinkle with the pepper flakes, paprika, parsley, and pepper to taste. Immediately transfer to a serving bowl.

Posted on January 22, 2015 .