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Sauteed Shrimp with Pimenton and Sherry

Serves 8

  • 1 pound shrimp (31-40 count), peeled and dried well with paper towels
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, very thinly sliced
  • Generous 1/4 teaspoon smoked pimenton (sweet or spicy)
  • 1/8 teaspoon red chile flakes, or to taste
  • 2 tablespoons fino sherry
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon minced chives or cilantro (optional)
  • Lemon juice to taste

Sprinkle the shrimp with 1/2 teaspoon salt, toss, and let sit for 10 minutes, or up to 1 hour in the fridge.

In a large (12-inch) skillet, heat the olive oil on high heat. Pat dry the shrimp with paper towels and put them in the pan in a single layer. Sprinkle with 1/2 teaspoon salt and sear until they're golden on one side, about 1 minute. Sprinkle the garlic, pimenton, and chile flakes over the shrimp, and saute, tossing, until the shrimp are almost completely pink, about 1 minute. Add the sherry and cook, stirring to deglaze the bottom of the pan, until the shrimp are pink all over (the sherry will evaporate but you should still have some juices in the pan).

Remove from the heat, toss with the lemon zest and chives or cilantro, if using. Pour the shrimp and juices into a cazuela or other serving dish, squeeze on lemon juice, and serve.