Sizzling Spanish Shrimp in Garlic Oil

What you need

• 450 g (1 lb) raw shrimp, peeled and deveined, tails left on
• 120 ml (1/2 cup) extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 1/2 tsp chili flakes, or 1 dried guindilla chili, broken up
• 60 ml (1/4 cup) dry sherry
• 1/2 tsp salt
• 2 tbsp flat-leaf parsley, chopped
• crusty bread, for serving

Method

Restated from the original video

1. 1

   Pat the shrimp dry with paper towels and season them with the salt.

2. 2

   Pour the olive oil into a wide frying pan or shallow clay dish and add the garlic.

3. 3

   Set it over medium-low heat and warm gently until the garlic sizzles and turns pale gold, 2-3 min. Do not let it brown.

4. 4

   Stir in the chili flakes for a few seconds.

5. 5

   Raise the heat to medium-high, add the shrimp in one layer and cook until the undersides turn pink, about 1 min.

6. 6

   Flip the shrimp and pour in the sherry. Let it bubble until the shrimp are pink and opaque all the way through, 1-2 min more.

7. 7

   Take the pan off the heat and scatter over the parsley.

8. 8

   Serve at once, still sizzling, with the bread for mopping up the garlicky oil.

Imported from pookspantry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.