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Spanish-Style Shrimp and Garlic Recipe

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This recipe for Spanish-Style Shrimp and Garlic, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Traci Giuliano


1 lb medium-large shrimp (31-40 per pound), peeled, deveined and tails removed (we often use frozen shrimp that we thaw under cold running water)
14 garlic cloves, peeled, 2 cloves minced, 12 cloves left whole
c extra virgin olive oil
tsp salt
1 bay leaf
1 (2-inch) piece mild dried chile, roughly broken with seeds
1 tsp sherry vinegar
1 tbsp minced fresh parsley

1. Toss shrimp with minced garlic, 2 tbsp oil, and salt in bowl and let marinate at room temp for at least 30 min up to 1 hour.

2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic and remaining 6 tbsp oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4-7 minutes; let oil cool to room temp. using slotted spoon, remove and discard smashed garlic.

3. Thinly slice remaining 8 garlic cloves. Return skillet with cooled oil to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4-7 min. (If garlic has not begun to sizzle after 3 min, increase heat to medium-low.)

4. Increase heat to medium-low and add shrimp with marinade. Cook, without stirring until oil starts to bubble gently, about 2 min. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 min. Increase heat to high and add vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 sec. Remove and discard bay leaf. Serve immediately.

**We heat up oven-proof bowls in the oven before putting shrimp in the bowls.




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