PORTUGUESE GARLIC SHRIMP WITH BACI KITCHEN EVOO
Based on a popular Spanish tapa, this dish is delicious enough to serve as a main course. Simply sauté the shrimp in garlicky, spicy olive oil, then toss them with white wine, lemon juice and a handful of herbs.
- 1 pound shrimp, peeled and deveined (reserve the shells)
- 1 cup BACI Kitchen EVOO
- 6 cloves garlic, minced
- 2 tablespoons white wine
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- 1 tablespoon cilantro, chopped
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
Begin by toasting the shrimp shells in BACI Kitchen EVOO. This will infuse the olive oil with additional shrimp flavor. Strain out the oil.
Get a pan hot and add the shrimp infused oil. Quickly sear the shrimp. Once they start to turn pink, add the red pepper flakes, garlic, wine, and lemon juice. Finish with paprika, black pepper, parsley, and cilantro.
Bold Mediterranean flavors welcome an easygoing wine such as a dry Rosé from Spain or the south of France. If you prefer a wine with a bit more sweetness, try a White Zinfandel from California.