A garlic shrimp recipe that’s so easy and garlicky it’s sure to become one of your favorites. This shrimp recipe is perfect as an appetizer or add some rice or pasta and make it into a dinner.
Do you ever find yourself behind on your magazines? I’m talking stacks of magazines that just seem to pile up. You mean to read them, but everything else seems to get in the way of that. Maybe I’m one of the last dinosaurs that actually still gets physical magazines. I’m a lot better than I used to be. I think I only get 2 or 3 now. But no matter how hard I try to keep up with them, I just don’t.
I finally sat down the other day and went through my pile of Bon Apetit. The stack was tall, but I worked my way through it. I tore out recipes, I passed on others and some I needed a little more time to decide if I wanted the recipe or not. (I did go back through those and made a final decision since I didn’t want the stack to linger any longer.)
The recipe I tore out first was a garlic shrimp recipe. Bon Apetit has a feature where they take a reader request to get a restaurant recipe and the magazine prints it. This garlic shrimp recipe is from Jaleo at the Cosmopolitan restaurant in Las Vegas. Jose Andres is the chef. Having eaten at another of Jose’s restaurants, and loved it, I knew I had to have this recipe.
One of the things that I love about this garlic shrimp is how easy it is to make. Of course, most shrimp recipes are easy to make because it takes so little time to actually cook shrimp. But it’s always interesting to me when there is a restaurant recipe that’s just as simple to make as something you might just whip up at home.
This garlic shrimp recipe calls for a clove of garlic for every shrimp (20), which sounds like a lot, but ends up being the perfect amount. Once the garlic is all cooked, and nice and soft, it pairs so well with the shrimp. The recipe also calls for brandy which adds a bit of richness to the dish. For spice, there’s a chile de arbol that gets crumbled up. But after having used that, I would replace that with red chile flake. (It’s a lot easier to find at the grocery store and mixes in a bit more evenly than just using the crushed chile pepper.)
If you’re looking for a quick and delicious appetizer, make up this garlic shrimp and serve it on a plate topped with parsley. If you’d like a quick dinner, you can make up a pot of rice or noodles while the shrimp are cooking and serve the garlic shrimp on top (that’s what I did here).
- ¼ cup olive oil
- 20 garlic cloves, thinly sliced
- 20 large shrimp, peeled, deveined
- 1 chile de arbol, crumbled (or use ¼-1/2 teaspoon red chile flakes)
- 2 teaspoons brandy
- kosher salt
- finely chopped Italian parsley
- Heat oil in a large skillet over medium heat.
- Once oil is hot, add garlic. Stir continuously until garlic is golden (not brown). This should take about a minute.
- Add shrimp and chile to the skillet and toss continuously, until shrimp are thoroughly cooked. (About 2-3 minutes).
- Carefully add brandy to the skillet and stir to lift up browned bits from the pan. Season with salt and continue to stir.
- Serve with chopped parsley on top.
- If serving as dinner, serve shrimp and sauce over rice or pasta.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.