SAUTEED SHRIMP TWO WAYS WITH GARLIC AND CHILIES
Instructions:
- Make this recipe a “Two-Way,†as indicated, or double the garlic and eliminate the bell peppers and pepper flakes for an entire batch of Garlic Shrimp. Alternately, double the bell peppers to make an entire batch of Chili Shrimp.
- 1 pound medium raw shrimp
- 2 tablespoons extra virgin olive oil
- 4 large fresh garlic cloves, peeled and minced
- ½ red bell pepper, finely chopped
- 1 teaspoon hot pepper flakes
- Peel shrimp and rinse in a colander. Set aside. In a large skillet, heat the extra virgin olive oil on medium until the oil releases its aroma, about 3–5 minutes. Add garlic and stir to coat. Cook until garlic begins to turn golden.
- Add half the shrimp and toss with garlic, stirring until shrimp is pink and fully cooked and garlic is crispy and deep gold, about 5–8 minutes more.
- Remove pan from heat and using a slotted spoon, remove shrimp from pan. Put shrimp on a paper towel and set aside.
- Return pan to heat. It should still contain plenty of olive oil and some leftover garlic. Add the finely chopped red bell pepper and hot pepper flakes. Stir to coat and cook until red bell pepper begins to soften, about 3 minutes.
- Add remaining shrimp and toss with peppers and garlic, stirring until shrimp is pink, fully cooked, and coated with peppers.
- Remove remaining shrimp from pan with slotted spoon to a double layer of paper towels to drain. Place garlic and chili shrimps in separate dishes, topping chili shrimps with any remaining sauce in the pan. Serve this dish with toothpicks for appetizers, or serve over a bed of fresh greens, or toss with pasta.
- Delicious hot, room temperature, or cold. Serves 4 as a meal, 6–8 as appetizers.