Mother Pepa's Garlic Shrimp


One pound small shrimp, shelled

Kosher or sea salt

5 tablespoons extra virgin olive oil from Spain

3 tablespoons minced garlic

2 tablespoons minced fresh parsley

2 tablespoons amontillado (medium-dry) sherry


Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow
casserole, preferably earthenware, heat the oil with the garlic and
parsley until the garlic begins to sizzle. Add the shrimp and stir
until they are opaque. Add the sherry, salt to taste, and cook over
medium heat for a minute or two until the sherry evaporates and the
sauce thickens slightly. Serve immediately, in the casserole.

Serves 5 to 6.

Recipe from "La Cocina de Mama: The Great Home Cooking of Spain" by
Penelope Casas.