Home Cookin Chapter: Recipes From Thibeault's Table
Spanish Tapa - Garlic Shrimp
6 Tablespoons olive oil
4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons of chicken broth
2 tablespoons lemon juice
2 Tablespoons minced parsley
Italian or French Bread cut into cubes
Heat the oil, garlic and red pepper flakes in a large, shallow pan.
When the garlic just begins to turn golden, add the shrimp and cook
over high heat for about 3 minutes, stirring constantly. Add the broth
and lemon juice.
If serving in the living room, pour into a large earthenware bowl and
sprinkle with salt and parsley. Serve immediately.
Goes great with a nice dry white wine, dry sherry, or Martini
Note: Use more chicken broth and lemon juice if you like more sauce
to dip the bread into.