These garlic shrimp are usually served as a tapas in Spain, but I first had them as a main dish in a little tavern above the Mediterranean and fell in love with them. They do have a lot of garlic, but the garlic mellows during cooking. Typically they're cooked in small cazuelas but ramekins work as well. Be sure to have a some rustic bread on hand for soaking up the juices. (Larger image.) Serves 2.
See Also
Spanish Potatoes (Patatas Bravas)
Baby Artichokes Gratinee: From Spain with Love
Parmesan Tomatoes: Unbelievably Easy
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