We’ve made a pact around our camp to increase our intake of quality seafood this summer, and strolling through my favorite Central Market a few days back I saw to my delight fresh caught Gulf shrimp on sale.
The shrimp were in great shape (always check), and I couldn’t resist picking up a pound and a half, knowing that once shelled we’d be looking a roughy a pound or so.
Our friend Chef Libby sent me this recipe for Chile and Sautéed Garlic Shrimp years ago, and I’d forgotten how wonderful it is, especially when you take care to deeply brown the garlic slices (my wife calls them chips).
This one is incredibly easy, worthy of any company you might care to entertain, and plays well with a host of sides, appetizers, and salads. Don’t forget to share the browned garlic fairly, and drizzle some of that wonderful oil over the shrimp at service.
Oh, and by the way, crushed red pepper flakes of course work if you don’t have the preferred dried red peppers laying around…
2-3 tbsp avocado or EV olive oil
10-12 cloves, thinly sliced
3-4 dried red chiles, crumbled coarsely
2 pounds shrimp, shelled and deveined
1 tbsp brandy
2-4 tbsp chopped parsley or cilantro, optional
Heat the oil of choice in a medium-large saucepan over high heat; add the garlic slices and sauté, stirring occasionally, until browned. Add the chiles, then the shrimp, and cook another 3-4 minutes until the shrimp are opaque and cooked through, turning once.
Carefully add the brandy, cook for another minute or so to cook off the alcohol; you’ll notice the pan sauce will thicken a bit.
Add a sprinkle of good salt as desired, top with the parsley or cilantro, and go to it; make sure everyone gets their fair share of that delicious garlic too…
Enjoy.
