Recipe courtesy of Taverna, by Joyce Goldstein
Serves 2 as entrée, 4 as appetizer
Sautéed Garlic Shrimp
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Heat olive oil in a sauté pan over medium heat. Add the garlic and hot pepper flakes and cook until fragrant. Raise the heat to high, add the shrimp, lemon juice, sherry, and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes.
Season to taste with salt and pepper and sprinkle with parsley. Serve at once with plenty of hot crusty French bread for sopping.
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