Beyond The Bridge Organics

Vermont Grown Organic Garlic.

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Garlic Shrimp with Chiles de Árbol

Ingredients

6 appetizer

  • ½ cup olive oil
  • 4 garlic cloves, finely chopped
  • 2 dried chiles de árbol, crumbled, or ½ tsp. crushed red pepper flakes
  • 1 pound small shrimp, peeled, deveined
  • Kosher salt
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • Crusty bread (for serving)

Preparation

Heat ¼ cup oil in a large skillet over medium heat. Add half of garlic and half of chiles and 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 remaining oil, garlic, chile, and shrimp. Return first batch of shrimp and oil to skillet. Season with salt and toss in parsley. Serve with bread.

Photograph by Christina Holmes

 

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