Spanish Tapa - Garlic Shrimp

Home Cookin Chapter: Recipes From Thibeault's Table

Spanish Tapa - Garlic Shrimp
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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
salt
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.





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