Serves 8 as an appetizer course. Serves 4 as a main entree over angel hair pasta.
I also call this recipe"My Match-book Shrimp
Recipe."My first experience with this appetizer was at the
Columbia Restaurants in Florida. It was delicious. As
fate would have it, The Columbia Restaurant folks were
considerate enough to print a selection of their recipes
on the inside covers of their match-books. Since then,
they have published a cookbook containing a fine
selection of their recipes. It made a great addition to
my cookbook collection. Plus, I could now get rid of all
those match-books.
INGREDIENTS
1 Lb. Medium to large shrimp, peeled and de-veined.
1/4 Cup olive oil, the good stuff.
6 Large garlic cloves, thinly sliced.
1 1/2 Dried red chili peppers, broken into 3 pieces.
Seeds removed.
2 Tbs. Chicken broth/stock.
2 Tbs. Lemon juice.
1 Tbs. Dry sherry.
2 Tbs. Parsley, chopped.
Salt to taste.
PREPARATION
Heat olive oil in a large saute pan until very hot.
Almost smoking.
Add garlic and chili peppers. Stir immediately. Do
not let garlic burn.
When garlic just begins to turn golden brown, add
shrimp and cook over high heat, stirring constantly.
When shrimp just turn pink, add broth, lemon juice
and sherry. Bring to boil and remove pan from heat.
Season with salt and stir in parsley. Serve
immediately with crusty French bread for sopping up those
glorious juices.
NOTES:
I usually serve individual portions in au gratin
dishes decorated with parsley sprigs.
If you use this recipe as an entree over pasta you
may wish to increase your liquid ingredients. Perhaps
double.
