Had cause to revisit a family favorie last night, with mixed results. Typically, I love this recipe, but like all seafood dishes, it really starts with fresh ingredients. "Briny" shrimp just don't cut the mustard.
The recipe calls for:
• About a pound shrimp, peeled, tailed and deveined
• Sea Salt (see my notes and variation below)
• Extra-virgin olive oil
• 5-6 garlic cloves
• Chile (I've used slim jim cayenne, but prefer chile caribe -- to taste)
• Parsley, minced, about 2 tablespoons
1. Peel, tail, and devein the shrimp. Dry them with paper towels.
2. Season the shrimp with salt. CAUTION: Depending on the caliber of your shrimp, you will want to be judicious with the salt. Adding too much salt to already briny shrimp will make that situation worse. I've thought about using bacon to season this dish instead of salt, but have yet to do so (now, THAT's my idea of surf and turf). I think that may do double duty of adding the proper salty snap and minimizing the briny taste caused by some shrimp.
3. Heat oil in a non-stick skillet (anywhere from 1/8 cup on up). Heat over medium low and add the garlic. Heat until the garlic starts to sizzle and the aroma is fragrant. About 2 minutes. Reduce the heat if necessary.
4. Add the chile and stir.
5. Add the shrimp and cook until pink (3 minutes or so).
6. Add parsley.
7. Serve the shrimp in the pan.
We've varied how we accompany this shrimp. Sometimes, we've served it over angel hair (use a slotted spoon to move the shrimp to the pasta dish); we've also served it on bread. We've ALWAYS served it with cold white -- typically S.B., though we've had it with P.G. as well as Albarino.
Bon chance.
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