I used to avoid making shrimp recipes at home because it can be easy to overcook the little guys.
But that meaty flavor is too good to resist. It’s just a matter of finding the right recipes to get it right every time.
- 4 cloves garlic
- 1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
- kosher salt to taste
- 1 teaspoon hot smoked paprika (optional)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons dry sherry
- 1 tablespoon chopped Italian flat-leaf parsley
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