Chile-Garlic Shrimp

Name: Chile-Garlic Shrimp
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil (preferably Spanish); 1 10 cloves garlic, thinly sliced; 1 2 pounds large shrimp, shelled and deveined; 1 2 dried red chiles (plus more for garnish, if desired); 1 2 teaspoons brandy; 1 2 tablespoons chopped fresh parsley

From the kitchen of Carly

Garlic turns golden and nutty in Spanish olive oil before shrimp join the pan with dried chiles. A splash of brandy deepens everything. Minutes later, you've got a Spanish-style stunner that tastes like you've been cooking all day. Finish with parsley and serve warm.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil (preferably Spanish)
110 cloves garlic, thinly sliced
12 pounds large shrimp, shelled and deveined
12 dried red chiles (plus more for garnish, if desired)
12 teaspoons brandy
12 tablespoons chopped fresh parsley

Instructions

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.