Food Friday--Smoky Garlic Shrimp

Shrimp.  What more is there to say about them?  Well, my 14 year old would say that they are gross and nasty and should just be left wherever they come from and forgotten about.  I disagree.  Shrimp are pinkish and curly and yummy on their own.  But when you cook them with amazing flavors, they become even more tasty.  This recipe is pretty easy to make, and is fairly forgiving.  If you don't have smoked paprika, use regular paprika.  The flavor is slightly different, but it's still good.  Also, I have never been able to find the sherry vinegar that the recipe calls for, but I have used apple cider vinegar, rice wine vinegar and a half-and-half combination of apple cider and regular white vinegars and it has always been tasty.


Smoky Garlic Shrimp


1 pound medium shrimp, peeled and deveined (thaw frozen shrimp by running cold water over them in a colander for 5 to 10 minutes)
1 teaspoon table salt (I use iodized sea salt, but it doesn't matter what kind you use) 1/2 cup extra virgin olive oil
2 tablespoons chopped garlic (5 or 6 large cloves, or more if you like garlic like we do)
1/2 teaspoon smoked paprika
1 teaspoon sherry vinegar ( if you can find it.  Substitute apple cider vinegar or rice wine vinegar if you can't)
Chopped flat-leaf parsley

Sprinkle the shrimp with the salt and set aside for 10 or 15 minutes.  (I skip this step, but feel free to do it if you want)

In a wide skillet over medium heat, heat the olive oil until very hot but not smoking. Add all the shrimp to the pan in a single layer (more or less) and sprinkle the garlic over it. Cook for a minute, then stir in the paprika and cook, stirring constantly until the shrimp are pink and cooked through--around three minutes. Turn off the heat, stir in the sherry vinegar, sprinkle on the parsley, and enjoy!

Now, we sometimes serve this with a nice crusty bread to soak up all the yummy, yummy olive oil, and it is good that way.  I also sometimes make risotto and serve this shrimp over the risotto, which is also super yummy.  Also, my husband does not like risotto, but my son does, so he gets his dad's risotto and my husband gets our son's shrimp and they are both happy.  For a few moments anyway.

(Also, this recipe is adapted from Catherine Newman's Smoky Shrimp with Garlic and Olive Oil.  I adore her.)