Recipe ingredients and directions:

Serves 4-6

1/2 pound small shrimp, shelled

Kosher or sea salt

1/4 cup extra virgin olive oil

3 cloves garlic, peeled and coarsely chopped

1 small bay leaf

1-inch piece dried red chile pepper, seeds removed

1 tablespoon minced parsley

Sprinkle the shrimp on both sides with salt. Let them sit at room

temperature for about 15 minutes. In a small, shallow casserole

(preferably Spanish earthenware casuela) combine the oil, garlic,

bay leaf, and chile pepper and saut* over a medium-high flame until

the garlic just begins to color. Add the shrimp and cook, stirring

until the shrimp are just done, about a minute or two (if the shrimp

have turned opaque at the center, they are sufficiently cooked.)

Sprinkle with parsley and serve immediately in the casserole dish,

accompanied by good crusty bread for dunking.

Category: Appetizers Recipes