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Oct 19, 2017

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Garlic Shrimp
by Laura Homes
Magazine Issue: U.S. Vol. 5.1
Garlic Shrimp

Say it with me: frozen shrimp. Sure, fresh shrimp are ideal, but I know how lazy you are. So buy the frozen ones and go crazy. But for God's sake, use fresh garlic.

Large shrimp (about 20), thawed if frozen
7 cloves garlic, chopped
2 T olive oil
Salt and pepper

Thaw shrimp under cold running water or in 'fridge. Heat oil in a saucepan and saute garlic for a minute or two on medium heat, but don't let it brown. (Brown garlic = bitter food.) Add shrimp and cook two to three minutes, only until shrimp turn pink. Season to taste and serve. (You can eat them all at this point, or stick 'em in the 'fridge and eat later.)

Cross References:
Tapas Potato Salad
Anchovie Stuffed Olives
Roasted Peppers with Garlic
Chirizo in Puff Pastry
Tortilla Espanola

Original Source:
Goin' Tapas

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