Name: Cast Iron Spicy Garlic Shrimp
Total time: 45 min
Cuisine: Spanish & Portuguese
Ingredients: 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; Salt and pepper; 1/2 cup extra-virgin olive oil; 8 garlic cloves , sliced thin; 1 bay leaf; 1/2 teaspoon red pepper flakes; 2 teaspoons sherry vinegar; 1 tablespoon minced fresh parsley

Why This Recipe Works

Shrimp in garlicky olive oil is a Spanish tapas classic, but making this appetizer at home often results in rubbery, overcooked shrimp and flavorless oil. To solve these problems, we moved this dish to our cast-iron skillet. Searing in cast iron is an ideal way to prepare shrimp; it produces the ultimate combination of a well-caramelized exterior and a moist, tender interior. Executed properly, this cooking method also preserves the shrimp's plumpness and trademark briny sweetness. We simply seasoned the shrimp with salt and pepper before searing it in two batches. We sometimes add sugar to shrimp to encourage browning, but that proved unnecessary in this case as the high heat retention of the cast-iron skillet was enough to create the ideal dark golden sear without any help from additional ingredients. Searing just one side of the shrimp created a colorful presentation and a robust flavor without any danger of overcooking. We then thinly sliced a big handful of garlic cloves and gently simmered them in oil with a bay leaf and red pepper flakes for just a few minutes to create an aromatic, spicy dipping oil. Sherry vinegar and minced fresh parsley added at the end of cooking brightened the final flavor profile of the dish while echoing its Spanish roots.

Before You Begin

Note that the cooking time listed here is for large shrimp (26 to 30 per pound). If using smaller or larger shrimp, be sure to adjust the cooking time as needed. Serve with crusty bread for dipping in the infused oil.

Instructions

Pat shrimp dry with paper towels and season with salt and pepper. Heat 10-inch cast-iron skillet over medium heat for 5 minutes. Add 1 tablespoon oil and heat until just smoking. Add half of shrimp in even layer and cook, without moving them, until browned on 1 side, about 2 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining shrimp; transfer to bowl.

Reduce heat to low and add remaining 6 tablespoons oil, garlic, bay leaf, and pepper flakes to now-empty skillet. Cook, stirring occasionally, until garlic is tender and beginning to brown, 4 to 7 minutes.

Increase heat to high and add shrimp and any accumulated juices. Cook, stirring constantly, until shrimp are opaque throughout, about 1 minute.

Discard bay leaf. Off heat, stir in vinegar and parsley and season with salt and pepper to taste. Serve.