Time: 15 min.
Complexity: easily
Servings: 6 - 8

Shrimp are sautéed in olive oil with aromatic Árbol chili pepper and garlic, then drizzled with dry sherry and lemon juice just moments before they're done. They emerge juicy and firm, with refreshing citrus and spicy notes. Cooking takes just minutes. Serve sprinkled with fresh parsley as an appetizer or as a main course with a side dish.

Ingredients:

• 1/3 cup extra-virgin olive oil
• 3 dried Arbol chili peppers (optional)
• 600 g large shrimp, peeled and deveined
• 6 cloves garlic, crushed
• 2 tbsp. l. dry sherry
• 1 tbsp. freshly squeezed lemon juice
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, pepper de arbol, sherry, lemon juice

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Preparation:

Step 1
• Heat olive oil in a large skillet over medium-high heat. Add chili and shrimp, season with salt. Cook until shrimp are pink, about 2 minutes per side. Add garlic and cook for 30 seconds.
Step 2
• Carefully pour the sherry and lemon juice into the pan and cook for 30 seconds. Season with salt. Sprinkle with finely chopped parsley. Serve with lemon wedges.

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