Garlic Shrimp with Chiles de Árbol

From the kitchen of Carly

Small shrimp turn golden in garlicky chile oil, cooked in two batches to keep them tender. The dried chiles de árbol add gentle heat and smoky depth. Serve with crusty bread to soak up every bit of that infused oil.

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

Ingredients

4 servings

  • 11 pound small shrimp
  • 11/2 cup olive oil, separated into 2 parts
  • 14 finely chopped garlic cloves, separated into 2 parts
  • 12 crumbled dried chile de árbol or 1/2 teaspoon crushed red pepper flakes, separated into 2 parts
  • 1salt
  • 1chopped fresh flat-leaf parsley
  • 1crusty bread for serving

Instructions

  1. Peel and devein 1 pound small shrimp. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 2 finely chopped garlic cloves and 1 crumbled dried chile de árbol or 1/4 teaspoon crushed red pepper flakes.

  2. Cook, stirring occasionally, until garlic is barely golden, about 1 minute. Season half of shrimp with salt and cook until just cooked through, about 1 minute per side; transfer shrimp and oil to a bowl. Repeat with 1/4 cup olive oil, 2 finely chopped garlic cloves, 1 crumbled dried chile de árbol, and remaining shrimp.

  3. Return first batch of shrimp and oil to skillet. Season with salt; toss in chopped fresh flat-leaf parsley. Serve with crusty bread.