eMail Us . Facebook . Twitter

Oct 19, 2017

Search our Site


Advanced Search

From Our Archives...


Wine X World Headquarters

© Copyright 1997 - 2015
X Publishing, Inc.

home  |   archives   |  about us  |  events  |  media kit  |  

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

E-Mail a Friend

Add Your Comment





Remember my personal information

Notify me of follow-up comments?

Please enter the word you see in the image below:

Back to top

home  |   archives   |  about us  |  events  |  media kit  |  

Sister Sites