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Chile-Garlic Shrimp

This shrimp dish was from Chef José Andrés, who I’ve seen on TV for years now, but never tried any of his food. It was a super easy and delicious recipe! It’s the perfect speedy weeknight dish to serve with some leftover rice or vegetables. The sauce has a ton of flavor from not many ingredients, and Dino and I were thrilled with how it turned out.

Chile-Garlic Shrimp
SELF May 2010

2 tablespoons extra-virgin olive oil (preferably Spanish)
10 cloves garlic, thinly sliced
2 pounds large shrimp, shelled and deveined
2 dried red chiles (plus more for garnish, if desired)
2 teaspoons brandy
2 tablespoons chopped fresh parsley

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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