Ingredients
- •1.5 lbs large shrimp, peeled and deveined (tails on)
- •1 tsp kosher salt
- •½ tsp smoked paprika (pimenton)
- •For garlic oil:
- •⅓ cup extra virgin olive oil
- •8 cloves garlic, thinly sliced
- •2 dried guindilla peppers or 1 small dried red chili, broken in half
- •¼ tsp red pepper flakes
- •2 tbsp dry sherry (fino or amontillado)
- •1 tbsp fresh flat-leaf parsley, chopped
- •Crusty bread for serving
Instructions
1
Season shrimp with kosher salt and smoked paprika.
2
Place in a vacuum-seal bag in a single layer. Seal.
3
Preheat sous vide bath to 135°F (57°C).
4
Submerge and cook for 25–30 min until pink and snappy.
5
When shrimp are done, remove from bag and pat dry.
6
Heat olive oil in a small clay cazuela or cast iron skillet over medium heat.
7
Add sliced garlic and cook 1–2 min, stirring, until just barely golden (not brown).
8
Add dried chili peppers and red pepper flakes. Sizzle 30 sec.
9
Add sherry (it will sputter) and let it reduce for 15 sec.
10
Add the sous vide shrimp and toss in the sizzling garlic oil for 60 sec.
11
Remove from heat immediately.
12
Sprinkle with fresh parsley.
13
Serve immediately, bubbling, straight from the cazuela with crusty bread for soaking up the oil.
Notes
- •The garlic must be golden, not brown - burnt garlic ruins the dish
- •Sherry is essential - it deglazes and adds the distinctive Spanish flavor
- •Sous vide solves the classic timing problem of overcooked shrimp in hot oil
- •Serve in the cooking vessel - the sizzle at the table is part of the experience
Nutrition information
Calories
280 cal
Protein
28g
Fat
16g
Carbs
4g
Tags
spanishtapasgarlicquick