sizzling sherry shrimp with garlic

Prawn

Sizzling Sherry Shrimp with Garlic

Sherry, garlic, and olive oil combine with paprika to give these sizzled shrimp a Spanish flair. In Spain, sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. Works great with squid or scallops too.

Ingredients

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
salt and freshly ground black pepper to taste
2 tablespoons chopped italian flat leaf parsley

Directions

Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
Garnish servings with chopped parsley.