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Source: Food and Wine Quick from Scratch

Shrimp in Garlic Sauce
Based on a popular Spanish tapa, or appetizer, this dish is delicious enough to serve as a main course, too.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
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1/3 cup olive oil
4 garlic cloves, cut into thin slices
1 bay leaf
1/4 teaspoon red pepper flakes
2 pounds large shrimp, shelled
1 1/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
3 tablespoons dry sherry
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley




In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally.

Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes. Stir in the sherry, lemon juice, and parsley.


Wine Recommendation: Bold Mediterranean flavors welcome an easygoing wine such as a dry rose from Spain or the south of France. If you prefer a wine with a bit more sweetness, try a white zinfandel from California.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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