Published January 1, 2008. From Cook's Illustrated.
We wanted a garlic shrimp recipe that would make six good-size appetizer portions of wonderfully sweet and tender shrimp, infused with deep garlic flavor and not drenched in oil. First, we chose a large pan, to accommodate the shrimp in one layer in a reduced amount of oil. Then, to get good garlic flavor in our shrimp recipe, we added garlic in three ways: as minced cloves in a marinade, as smashed whole cloves browned in and removed from the oil before the shrimp were added, and as slices added to the oil before the shrimp were added.
Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast-iron skillet that's been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but 1/4 teaspoon sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 teaspoons dry sherry and 1 teaspoon white vinegar.
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