Shrimp in garlic and oil (Tapas)

 

                This standard entry on the tapas menu originated in the Basque region. It is usually served straight from the cooking pot and eaten with wooden cocktail picks. Sometimes a sprinkle of sherry is added at the last minute, which adds a pleasant and interesting flavor.

Click for more tapas recipes

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8 tapas servings

• 60 ml olive oil
• 2 large garlic cloves, slivered
• 250 gr small raw shrimp (prawns), shelled and deveined
• 80 ml finely chopped red bell pepper (capsicum)
• 2 ml Cayenne pepper

1. Heat the oil in a shallow two-handled pan or an earthenware casserole over high heat ; add the garlic and cook 1 minute, then add the shrimp and cook for about 2 minutes, or until the flesh begins to turn opaque.
2. Add the red bell pepper and Cayenne and quickly stir-fry in the pan.
3. Remove from the heat and serve ; sea salt may be passed around separately or sprinkle over the shrimp.

BON APPÉTIT