Anytime we go to a Spanish restaurant, we always order the garlic shrimp tapas. These succulent little bites come in olive oil that has become infused with the flavor of the garlic and herbs the shrimp was sautéed in.
When I saw this recipe from Martha Stewart for garlic-jalapeno shrimp it seemed to be just our thing. While these shrimp aren’t Spanish cuisine, they are similar in many ways to the shrimp tapas we enjoy so much.
The garlic shrimp turned out to be an ideal weeknight dinner — quick & easy…allowing us to spend more of that precious limited evening time together as a family. I served it with a simple, colorful salad and a crusty loaf of bread I had baked the day before. Perfection! Okay, it would have been more perfect with a glass of wine, but unfortunately, our wine rack isn’t very well stocked these days.
These would also make a great appetizer course.
(From Martha Stewart Living May 2010)
- 20 large shrimp (about 1 pound), peeled and deveined
- 3 garlic cloves, minced
- 1/2 jalapeno (stem, ribs, and seeds removed), finely chopped
- 1 tablespoon fresh lime juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.