Name: Garlic Shrimp with Chiles de Árbol
Yield: 6 appetizer servings
Ingredients: 1 pound small shrimp; 1/2 cup olive oil, separated into 2 parts; 4 finely chopped garlic cloves, separated into 2 parts; 2 crumbled dried chile de árbol or 1/2 teaspoon crushed red pepper flakes, separated into 2 parts; salt; chopped fresh flat-leaf parsley; crusty bread for serving

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Garlic Shrimp with Chiles de ÁrbolChristina Holmes

Take care with these little shrimp: They'll cook through quickly.

Recipe information

Yield
6 appetizer servings

Ingredients

1 pound small shrimp

1/2 cup olive oil, separated into 2 parts

4 finely chopped garlic cloves, separated into 2 parts

2 crumbled dried chile de árbol or 1/2 teaspoon crushed red pepper flakes, separated into 2 parts

salt

chopped fresh flat-leaf parsley

crusty bread for serving

Preparation

Step 1
Peel and devein 1 pound small shrimp. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 2 finely chopped garlic cloves and 1 crumbled dried chile de árbol or 1/4 teaspoon crushed red pepper flakes.
Step 2
Cook, stirring occasionally, until garlic is barely golden, about 1 minute. Season half of shrimp with salt and cook until just cooked through, about 1 minute per side; transfer shrimp and oil to a bowl. Repeat with 1/4 cup olive oil, 2 finely chopped garlic cloves, 1 crumbled dried chile de árbol, and remaining shrimp.
Step 3
Return first batch of shrimp and oil to skillet. Season with salt; toss in chopped fresh flat-leaf parsley. Serve with crusty bread.