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Dinner tonight! Sizzling shrimp with garlic and hot pepper

December 06, 2012|By Noelle Carter
  • Sizzling shrimp with garlic and hot pepper.
Sizzling shrimp with garlic and hot pepper. (Anne Cusack / Los Angeles…)

Dinner doesn't get much simpler than a nice helping of sizzling shrimp with a touch of garlic and a sprinkling of hot pepper, and it comes together in less than half an hour. That's just enough time to slice a baguette (to soak up all those amazing juices) and pour a couple of glasses of wine before you settle in for the evening.

For more quick-fix dinner ideas, check out our video recipe gallery. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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You can find Noelle Carter on Facebook, Google+ and Twitter. Email Noelle at noelle.carter@latimes.com.

Sizzling shrimp with garlic and hot pepper

Total time: 25 minutes

Servings: 4 to 6

Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). Aleppo pepper can generally be found in Middle Eastern markets and cooking stores, as well as online. Marash pepper can be found at select Middle Eastern markets and online.

1 pound peeled small (about 60) or medium-large deveined (24 to 30) shrimp

1 scant cup extra-virgin olive oil, preferably Spanish

1 tablespoon finely chopped garlic

1 teaspoon mildly hot dried red pepper such as Aleppo or Marash

2 tablespoons hot water

1/2 teaspoon sea salt

1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)

4 to 6 slices chewy country bread

1. Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan.

2. Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally.

3. Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.

4. Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.

Each of 6 servings: 415 calories; 15 grams protein; 15 grams carbohydrates; 1 gram fiber; 33 grams fat; 5 grams saturated fat; 112 mg. cholesterol; 0 sugar; 470 mg. sodium.

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