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Gambas al Pil-Pil (Sizzling Hot Chili Shrimp)
| Recipe courtesy Marisol von Appen |
| Show: |
Cooking Live
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| Episode: |
Tapas
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| This recipe is available for a limited time only.
Why?
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8 ounces uncooked medium shrimp, peeled, deveined
1 teaspoon coarse salt
1/4 cup olive oil
2 garlic cloves
1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper
Pinch paprika
1 tablespoon minced fresh parsley
Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes. Pat dry. Heat oil in medium skillet over high heat. Add garlic, and dried pepper and stir. When garlic browns, discard it and the dried chili. Add shrimp; stir until just cooked through, about 2 minutes. Transfer to serving dish with the oil. Sprinkle with paprika and parsley.
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