Spanish-style shrimp cooked in olive oil from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • chawkins on June 22, 2013

    This is a quick mid week meal and quite tasty, but I agree with Nightshade that there is not a whole lot of oil leftover for bread sopping. Most of the oil was absorbed by the garlic and the dry spices. If I made this again, I would use more garlic and more oil and use smoked paprika instead of plain paprika

  • L.Nightshade on January 18, 2012

    This dish was simple and very tasty. My only disappointment came when the dish produced no liquid. I noted that the recipe said to serve bread to sop of the juice, so I drove across town to the spot where good bread is sold. But I didn't notice at that time that there was no liquid added to the recipe. Where is all this glorious juice supposed to come from? I have never seen shellfish produce juice, unless it was those chemically edema-tized scallops. So we ate dry shrimp and dry bread. Don't get me wrong, this dish was delicious, and I'd happily eat it again, I just wouldn't plan on dipping bread.

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