Aug 14, 2007
Garlicky, Spicy Shrimp with Crusty Bread
Here’s a quick and delicious dish that incorporates the fresh, green flavors of parsley with the sweet juices of shrimp. With a hunk of crusty bread to scoop up the chopped garlic, you have an easy Summer dish you will want to eat again and again. I love it and S makes it for me often.
1.5 lb medium raw shrimp,peeled (de-veined if you like)
1/3 cup packed flat-leaf parsley
1/2 tsp. coarse
1 cup extra virgin olive oil
2 bay leaves
2 tsp. crushed red pepper flakes (more for me!)
a loaf of crusty bread
Pile together parsley and garlic, sprinkle with salt and coarsely chop. Heat oil in a medium-sized, heavy-bottom skillet on medium heat. Add parsley/garlic mixture, bay leaves,crushed red pepper flakes and stir until fragrant and sizzling (2-3 minutes). Add shrimp and cook till it loses ts translucence. Season with salt to taste and scoop out shrimp with slotted spoon into a bowl. Pour the juices from the pan into a separate bowl, slice up the bread and dig in. If you like, you can give each guest a personal bowl of garlicky, shrimpy, olive oil goodness or just share one bowl fondue style.