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Recipes
by Jennifer on January 30, 2008
Sizzling hot, garlic and hot red pepper laced, Spanish tapas-style shrimp is one of my favorite dishes to share with friends.
This is a pleasantly simple and satisfying recipe that I think you'll love. It only takes a bit of chopping and measuring, then throw everything in a couple of little dishes and bake.
A mere twenty minutes and you've got a wonderful, aromatic and zesty dish to enjoy!
Baked Spanish Shrimp
serves 2
10-12 ounces jumbo shrimp, peeled and butterflied
2 cloves garlic, thinly sliced
a large pinch of chili flakes
2 tablespoons dry sherry
2 tablespoons olive oil
small handful of chopped parsley
lemon wedges for serving (optional)
Heat the oven to 400 degrees F.
Divide the shrimp, garlic, chili flakes, sherry and olive oil between 2 small oven proof dishes.
Bake for 6-8 minutes until shrimp is pink and sizzling.
Sprinkle with the parsley and serve with crusty bread and lemons.
This is a pleasantly simple and satisfying recipe that I think you'll love. It only takes a bit of chopping and measuring, then throw everything in a couple of little dishes and bake.
A mere twenty minutes and you've got a wonderful, aromatic and zesty dish to enjoy!
Baked Spanish Shrimp
serves 2
10-12 ounces jumbo shrimp, peeled and butterflied
2 cloves garlic, thinly sliced
a large pinch of chili flakes
2 tablespoons dry sherry
2 tablespoons olive oil
small handful of chopped parsley
lemon wedges for serving (optional)
Heat the oven to 400 degrees F.
Divide the shrimp, garlic, chili flakes, sherry and olive oil between 2 small oven proof dishes.
Bake for 6-8 minutes until shrimp is pink and sizzling.
Sprinkle with the parsley and serve with crusty bread and lemons.
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