Garlic Shrimp

If you are opposed to the smell of garlic - you need to steer clear of this recipe.  On the other hand if you savor the smell and the flavor of roasted garlic - break out the crusty bread - this recipe is for you!  I am a confirmed garlic lover so when I found this Cook's Illustrated recipe for Spanish Style garlic shrimp, I couldn't resist the urge to try it.  Turns out - it was the perfect quick and easy Friday night meal.  It was delicious and simple to make.  

Garlic Shrimp
14 medium garlic cloves, peeled
1 pound large shrimp, peeled
8 Tablespoons olive oil
1/2 teaspoon salt
1 bay leaf
1/4 teaspoon paprika
2 teaspoons sherry
1 teaspoon vinegar

​Mince 2 garlic cloves and add to shrimp along with 2 Tablespoons oil and salt.  Let shrimp marinade 30 minutes at room temperature.

​Smash 8 garlic cloves.  Heat garlic and 6 Tablespoons oil in skillet 4-7 minutes.

​Remove garlic from pan.  Thinly slice 4 cloves garlic and add to skillet with bay leaf and paprika.  Cook 4-7 minutes.

​Increase heat slightly and add shrimp.

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​Cook undisturbed 2 minutes. Using tongs, flip shrimp and cook 2 more minutes.  Increase heat to high and add sherry and vinegar.   

​I spent the day at the pool with my kids so I didn't have a whole lot of energy left to cook dinner when we got home.  Luckily for me, I had already planned to make this easy shrimp dish.  It was exactly what we needed to refuel our tired bodies after an afternoon of swimming.  This meal came together in under 20 minutes - my kind of summertime meal.
My plan was to make a big salad and serve the garlic shrimp on top.  Partly because the shrimp was so good and partly because I just didn't want to take the time, the salad never got made and I ate a plate full of this yummy shrimp by itself.  

Even though the shrimp really takes the spotlight, the oil does not take the backseat here.  The garlic flavored oil is just good as its shrimp counterpart.  Make sure that you use a crusty bread to soak it all up so that it doesn't go to waste.  

Ciao!

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