This recipe is a true and simple nod to Spanish cuisine. I like the shrimp cooked but still slightly translucent. At the last second, I add chopped parsley and paprika. The oil is delicious when soaked up with crusty bread.
Shrimp, Sweet Garlic, and Extra-Virgin Olive Oil
Ingredients
- 24 extra large shrimp (26/30 count), peeled and deveined
- Fine sea salt and freshly ground white pepper
- 2 garlic cloves, thinly sliced
- 2/3 cup extra-virgin olive oil
- 2 tablespoons chopped parsley
- 1 teaspoon paprika
Instructions
- Preheat the broiler to medium (450°F).
- Season the shrimp with sea salt and white pepper, then place in a broiler-safe baking dish just large enough to hold all the shrimp in a single layer.
- In a small saucepan, combine the garlic and oil and bring to a simmer. Pour over the shrimp.
- Place the baking dish in the broiler 4 inches from the heat source and broil until the shrimp are just opaque, 2 to 3 minutes. Remove and let rest for 2 to 3 minutes. Add parsley and paprika, and serve hot.
Notes
Recipe reprinted with permission from Seafood Simple by Eric Ripert (Random House an imprint and division of Penguin Random House LLC, New York, 2023). Photography by Nigel Parry.