Serve these succulent shrimp piping hot in a cazuela, a traditional terra-cotta baking dish, with lots of crusty bread for sopping up the delicious juices. Pimentón, smoked, dried and ground pimiento pepper, is available at Spanish markets and specialty-food stores. Choose a good-quality amontillado, dry oloroso or fino sherry for cooking and sipping.
3 Tbs. extra-virgin olive oil
6 garlic cloves, thinly sliced
Pinch of red pepper flakes
1 1/4 lb. shrimp, peeled and deveined
1/2 tsp. pimentón (optional)
1/3 cup dry sherry
Salt and freshly ground black pepper, to taste
1 1/2 tsp. chopped fresh flat-leaf parsley
In a large tapas pan or fry pan over medium-high heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, for 15 seconds. Add the shrimp and pimentón and cook, stirring, until the shrimp curl and turn pink, about 3 minutes. Add the sherry and continue to cook until the sherry is reduced by half, about 1 minute. Season with salt and black pepper.
Transfer to a serving dish and garnish with the parsley. Serve immediately.
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).